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Boil potatoes in salted water for about 10 minutes until fork-tender. Drain and set aside.
Sauté vegetables: Heat butter in a pan and sauté the potatoes and asparagus until golden brown.
Cook salmon: Heat olive oil in another pan. Season salmon with salt and pepper. Sear for 3–4 minutes on each side until golden and cooked through.
Poach the eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar. Swirl the water and drop in eggs. Poach for 3 minutes and remove carefully.
Make hollandaise: In a heatproof bowl over simmering water, whisk egg yolks, lemon juice, and mustard. Slowly drizzle in melted butter while whisking constantly. Season with salt and cayenne, then remove from heat.
Assemble: Plate sautéed potatoes and asparagus, top with salmon and poached egg, drizzle with hollandaise, and garnish with chives and black pepper.
🍽️ Serving & Storage Tips
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