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Crispy Salmon with Asparagus, Tomato Mustard Jam and Pine Nut Hollandaise

Adapted from Marcus Samuelsson



Wine Suggestion
Riesling or Gewurztraminer

  Yield: 4 servings

4 x 5 ounce salmon steaks
2 each green and white asparagus, cooked
4 spring roll wrappers
8 mint leaves
1 Tablespoon melted butter
2 Tablespoons olive oil

Brush each wrapper with butter. Place 2 mint leaves in each wrapper. Place a salmon steak together with the cooked asparagus inside each wrapper. Sear in olive oil.

Tomato Mustard Jam

Yield: about 6 cups

8 tomatoes, seeded
8 shallots
8 garlic cloves
1 Tablespoon honey
1 cup olive oil
3 Tablespoons mustard oil
2 basil leaves
2 sprigs tarragon
2 dried chile peppers
2 white peppercorns
1 teaspoon salt
Zest from 2 limes

Place all the ingredients into a pot and cook slowly for about 45 minutes.

Pine Nut Hollandaise

Yield: 3 cups

1 cup pine nuts
cup pine nut oil
4 egg yolks
teaspoon champagne vinegar
Juice from lime
1 cups extra virgin oil

To make the pine nut hollandaise, bring the pine nuts and the extra virgin olive oil up to a simmer until the nuts are golden brown. Whisk the egg yolks in a bowl with the vinegar and lime juice. Pour in the pine nut oil slowly to form an emulsion. Keep the hollandaise warm in a bowl in a bain-marie.


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