Pistachio Gremolata Salmon with Asparagus and Sauce Hollandaise




For the fish

PREP TIME: 15 mins COOK TIME: 10 mins TOTAL TIME: 25 mins SERVINGS: 4 servings
  • 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

PREP TIME: 5 mins COOK TIME: 4 mins TOTAL TIME: 9 mins SERVINGS: 4 servings

  • 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

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  1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
  2. 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.
  3. 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.
  4. 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.)
  5. Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until salmon and asparagus are ready.


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


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

Bon Appetite!