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Baked Salmon Fillets with Lime Hollandaise

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Recipe Ingredients

  • 750g new baby potatoes, halved if large
  • 2 tbsp olive oil
  • 5 sprigs thyme, leaves picked salt and pepper
  • 6 large salmon fillets, skin on 3 limes
  • 2 tbsp white-wine vinegar
  • 6 black peppercorns
  • pinch of nutmeg
  • 4 large egg yolks
  • 250g unsalted butter
  • 700g asparagus 

Recipe Directions

  1. Preheat oven to 160°C. Put potatoes in a pot and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes until just tender. Drain and toss through 1 tbsp of oil, thyme leaves picked from 2 of the sprigs, and some seasoning. Cover to keep warm.
  2. Meanwhile, rub salmon with remaining thyme leaves, and juice and zest of 1 lime. Season, then put into a large roasting tin lined with baking paper, with squeezed lime halves alongside. Bake for 10 minutes until just cooked through.
  3. While salmon is cooking, in a small pot, bring juice of 1 lime, white-wine vinegar, black peppercorns and nutmeg to the boil. Simmer and reduce until only 2 tsp of liquid remain. Strain into food processor with the yolks and pulse with a pinch of salt. Melt butter in same pot, being careful not to boil. Remove from heat and pour into a jug.
  4. Switch on processor and pour hot butter in a constant trickle onto yolks (as slowly as possible so sauce thickens). Season, add juice and zest of final lime, wipe sides of processor and whizz again until smooth and buttery.
  5. Heat remaining oil in a frying pan or, if griddling, toss asparagus with oil in a medium bowl. Fry or griddle for 8 minutes until fork-tender and lightly charred. Serve with salmon and potatoes, with sauce spooned over.

 

GET AHEAD Hollandaise can be made up to 2 hours before serving – keep warm in a vacuum flask. For a cheat’s version, we like Maille Hollandaise sauce (R40,99 for 210g, Pick n Pay). Heat according to instructions, then add zest and juice of 1⁄2 to 1 lime.

Each Serving About 3 360kJ, 61g fat (27g saturated), 22g carbohydrate (4g total sugars), 38g protein, 4g fibre.

Each Serving:


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