Pistachio Gremolata Salmon with Asparagus and Sauce Hollandaise

Ingredients

⅓ cup roasted salted pistachio nuts, finely chopped
⅓ cup chopped fresh parsley
1 tablespoon orange zest
1 tablespoon olive oil
2 cloves garlic, minced
⅛ teaspoon salt
1 tablespoon olive oil
1 pound salmon fillet, skinned and cut into 4 pieces
¼ teaspoon salt
¼ teaspoon black pepper

For the asparagus

1 pound asparagus
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
lemon wedges, if desired

For the sauce

250g butter
4 egg yolks
1tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper

Instructions

Sauce

Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
Put the egg yolks, vinegar, a pinch of salt, and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, 3-5 mins.
Remove from the heat and start pouring in the melted butter. Add it bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)
Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until salmon and asparagus are ready.


Asparagus

Preheat the grill to medium heat, about 350° to 400°F.
Rinse the asparagus, remove the woody ends, and peel the skin.
Place the asparagus on a platter or baking sheet, drizzle with olive oil, season with salt and pepper, and toss the spears with your hands to coat.
Grill with the lid closed for 6 to 10 minutes, and roll the spears for even grill marks.
You can drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.


Salmon

In a small bowl combine pistachios, parsley, orange zest, olive oil, garlic, and 1/8 teaspoon salt.
In a very large skillet heat 1 tbsp. olive oil on medium-high heat.
Season salmon with 1/4 tsp. each salt and pepper.
Place salmon in skillet and cook for 3 minutes, then turn it and cook for another 3 minutes or just until salmon flakes.
Top with pistachio gremolata.