Grilled Regal Salmon with Asparagus, Citrus Hollandaise and Tomato Duo
- To make the hollandaise, place egg yolks in a small mixing bowl and whisk together well. Very slowly trickle in the melted butter while whisking the mixture vigorously, eventually it will thicken to a mayonnaise consistency. Alternatively, place egg yolks in a blender and with the motor constantly running, slowly trickle in the melted butter until it has thickened. Whisk in the lemon juice, orange zest, cayenne pepper and season to taste.
- Heat a fry pan on medium high heat. Drizzle a little oil and pan fry the salmon fillets, skin side down, for 2 minutes. Season salmon flesh with salt and pepper before flipping over and cooking flesh side down for 2 minutes. Blanch or pan fry the asparagus for 2 minutes until just cooked.
- Mix the sundried tomatoes and cherry tomatoes together.
- To serve, place a salmon fillet on a plate and top with a tablespoon of hollandaise, a few asparagus spears and a spoonful of tomatoes.