This classic recipe for grilled salmon steaks has a passion fruit hollandaise sauce as a twist and is the perfect light meal for weekend entertaining
INGREDIENTS
For the passion fruit hollandaise sauce
- 3 egg yolks, at room temperature
- 30ml ice-cold water
- 180g butter, cubed
- 45ml passion fruit pulp, whisked
- sea salt and milled black pepper, to taste
For the grilled salmon steaks
- 4 x 200g salmon fillets
- 10ml Sriracha* or Cajun spice
- 5ml paprika
- sea salt and milled black pepper, to taste
- 100g fresh watercress
- 100g asparagus spears, blanched
- 1 apple, cored and thinly sliced
- 3 radishes, thinly sliced
- 1 small red onion, thinly sliced
- 30ml vinaigrette dressing
To serve
- baby potatoes with sautéed fennel and onion
METHOD
- To make the hollandaise sauce, place a heatproof bowl over a pan of barely simmering heat, ensuring the bottom of the bowl doesn’t directly touch the water.
- Place the egg yolks and cold water into the bowl and whisk, using an electric whisk, until double in volume.
- Add the butter a cube at a time and continue whisking until each cube is incorporated.
- Remove the bowl from the heat and whisk in the passion fruit pulp. Season well.
- To make the salmon steaks, preheat the oven to 180°C.
- Season the salmon fillets with the sriracha or Cajun spice, paprika and salt and pepper.
- Heat a heavy-based frying pan on the stove until hot and sear the salmon on both sides for 2–3 minutes per side.
- Transfer the salmon fillets to a baking tray and cook in the oven for 5–8 minutes until done according to your liking.
- Toss the remaining ingredients together and arrange on a serving platter.
- Serve the salmon fillets with warm baby potatoes, sautéed fennel and onion, and the hollandaise sauce.
*COOK’S TIP: Sriracha spice is available at Woolworths and selected Spars.
This recipe serves 4