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Salmon and Asparagus with Orange Ginger and Chive Sauce

Ingredients per serving
Prepare the Orange and Ginger Hollandaise Sauce
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Orange juice concentrate 75.0 ml
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Ginger, fresh, grated 5.0 g
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Chives, freshly chopped 6.0 g
Prepare the Dish
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Salmon filet 10.0 each
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Extra virgin olive oil, as needed
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Asparagus, seasoned with salt & pepper 750.0 g
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Kosher salt and black pepper to taste
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Orange & Ginger Hollandaise Sauce, prepared 1.0 L