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Ingredients
Baked Salmon-Wrapped Asparagus Bundles with Hollandaise Sauce
For the salmon-wrapped asparagus bundles: Peel the asparagus and remove woody ends. Place the asparagus in a wide pot and cover with salted water. Add the sugar and butter, and bring to a boil over medium heat. Cook the asparagus until tender-crisp, about 6 minutes. Drain the asparagus.
Rinse the salmon fillets, pat dry and cut into 1 cm (approximately 1/4 inch) slices. Wrap 1 salmon slice around 3-4 asparagus spears. Repeat with the remaining salmon and asparagus. Place in a greased baking dish. Preheat the oven to 225°C (approximately 435°F).
For the hollandaise sauce: Melt the butter in a pot. Whisk the yolk with the wine in a bowl set over a pot of simmering water until thick and frothy. Slowly whisk the butter into the egg mixture. Season with the mustard, and the salt and ground red pepper to taste. Rinse the dill, shake dry, pluck the leaves and stir into the sauce.
For serving: Spoon the sauce over the asparagus. Bake until golden brown, about 10 minutes.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 43.63 g | (45 %) | ||
| Fat | 41.7 g | (36 %) | ||
| Carbohydrates | 6.94 g | (5 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.61 g | (9 %) |