🍽️ Steamed Salmon with Asparagus, Rice, and Lemon Hollandaise

Name: Steamed Salmon with Asparagus, Rice, and Lemon Hollandaise
Total time: 30 min
Yield: 4 servings
Ingredients: Salmon fillet, frozen 600 g; Basmati rice 300 g; white asparagus 1 kg; salt pinch; pepper, black ground pinch; sugar 1 tsp; butter 250 g; eggs 3 pcs.; white wine, dry 70 ml; water 20 ml; parsley, fresh 5 g; lemons 1 pcs.

1187 kcal · 30 min · 4 servings

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Ingredients

Salmon fillet, frozen 600 g
Basmati rice 300 g
white asparagus 1 kg
salt pinch
pepper, black ground pinch
sugar 1 tsp
butter 250 g
eggs 3 pcs.
white wine, dry 70 ml
water 20 ml
parsley, fresh 5 g
lemons 1 pcs.

Instructions

1. Let the salmon thaw overnight in the refrigerator.
2. Place the rice in the cooking insert.
3. Peel the asparagus and remove the woody ends.
4. Distribute the asparagus in the deep steam cooking pot.
5. Wash the salmon and pat it dry.
6. Season the salmon with salt and pepper.
7. Place the salmon in the shallow steam cooking pot.
8. Pour about 1 liter of warm water into the mixing container.
9. Add sugar and 1 teaspoon of salt to the mixing container.
10. Hang in the cooking insert.
11. Place the steam cooking pot on top and close it.
12. Steam the rice, asparagus, and salmon for 25 minutes on the steam setting.
13. After cooking, set the closed steam cooking pot aside.
14. Remove the cooking insert.
15. Keep the rice warm.
16. Empty the mixing container.
17. Rinse the mixing container with cold water.
18. Cut the butter into pieces.
19. Place the butter in the mixing container.
20. Melt the butter for 4 minutes on level 2 at 70 degrees Celsius.
21. Pour the melted butter into a bowl.
22. Separate the eggs and use the egg whites for another purpose.
23. Insert the whisk attachment into the mixing container.
24. Add white wine, 20 milliliters of water, egg yolks, salt, and pepper to the mixing container.
25. Whisk the mixture without the measuring cup for 5 minutes on level 3 at 70 degrees Celsius.
26. Slowly pour the melted butter through the opening of the measuring cup.
27. Wash the parsley and shake it dry.
28. Pluck the parsley leaves.
29. Halve the lemon.
30. Squeeze the juice from the lemon.
31. Remove the whisk attachment.
32. Season the Hollandaise sauce with lemon juice, salt, and pepper.
33. Plate the asparagus with rice and salmon.
34. Sprinkle the dish with parsley.
35. Serve the dish with the Hollandaise sauce.

Nutrition per serving

kcal: 1187
Protein: 63 g · Fett/Fat: 78 g · Carbs: 82 g