Norwegian Salmon and Grilled Asparagus With Béarnaise Sauce | Spekko Rice
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Norwegian Salmon and Grilled Asparagus With Béarnaise Sauce

Norwegian Salmon and Grilled Asparagus With Béarnaise Sauce

  • Serves: 1
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    For the salmon
    1 X 350g Steak Norwegian salmon
    Salt and pepper
    Olive oil
    Butter
    1 Tray asparagus

    For the béarnaise sauce
    1 Small onion with skin on quartered
    1 Bay leaf
    8 Black peppercorns
    100ml Tarragon or white wine vinegar
    3 Extra-large egg yolks
    150g Butter, cut into small cubes
    10ml (2 tsp) Chopped fresh tarragon
    Salt and pepper to taste

    To serve
    1 cup Cooked Spekko India Gate Basmati Rice

Method

    1. Make the sauce by mixing the onion, bay leaf, peppercorns and vinegar in saucepan. Bring to the boil and reduce to half the volume. Strain and reserve liquid.
    2. Place egg yolks in a glass bowl set over simmering water, whisk in the vinegar.
    3. Add the butter a little at a time until all the butter is absorbed into the sauce.
    4. Add the chopped tarragon and season with salt and pepper.
    5. Mix the rice and spring onion.
    6. Season the salmon with salt and pepper. Heat a pan and fry the salmon, skin down, until crisp – about 2 minutes. Turn and fry another 2 minutes. Remove from the pan.
    7. Season the asparagus with salt and pepper and fry on a grilling pan until charred.
    8. Plate the rice, top with asparagus and salmon and serve with béarnaise sauce.