Grilled Salmon with Asparagus and Jasmine Rice

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

1 salmon fillet, about 8 oz (227 g)
1 bunch asparagus
1 cup (180 g) jasmine rice
1/2 cup (120 ml) hollandaise sauce
salt
pepper
1 tablespoon lemon juice
1/2 cup melted butter
cayenne pepper (optional)

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and all water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.
2. Trim the tough ends from a bunch of asparagus and blanch them in boiling salted water for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Once chilled, drain and set aside.
3. Preheat your grill to medium-high heat. Season the salmon fillet with salt and pepper. Lightly oil the grill grates to prevent sticking. Place the salmon on the grill, skin side down, and grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. If not using pre-made hollandaise sauce, prepare fresh hollandaise by whisking together 3 egg yolks and 1 tablespoon of lemon juice in a heatproof bowl. Place the bowl over a pan of simmering water (double boiler) and whisk constantly, slowly drizzling in 1/2 cup melted butter until the sauce is thickened and doubled in volume. Season with salt and a pinch of cayenne pepper.
5. On each plate, create a bed of jasmine rice. Place a few asparagus spears on top, followed by a grilled salmon fillet. Drizzle the warm hollandaise sauce over the salmon and asparagus, and serve immediately.