Southern Cajun Spiced Salmon with Creole Hollandaise & Zesty Lemon Asparagus (Paleo-Friendly)

Allergens

Eggs, Dairy (Butter)

Ingredients

• 2 (6 oz) wild
• caught salmon fillets, skin on 2 tbsp Cajun seasoning blend 1 lb fresh asparagus, trimmed 1 lemon, zested and juiced 4 large egg yolks 1 cup unsalted butter, cubed 2 tbsp white wine vinegar Salt and pepper, to taste Fresh parsley, for garnish Olive oil, for brushing

Instructions

1. Prepare the Creole hollandaise sauce: In a double boiler, whisk egg yolks, lemon juice, vinegar, and a pinch of salt until frothy. Gradually add butter, whisking constantly until emulsified and thickened. Season with cayenne pepper and tabasco to taste. Set aside, keeping warm.
2. Brush salmon fillets with olive oil and season generously on both sides with Cajun spice blend.
3. Preheat grill or grill pan to medium high heat. Grill salmon fillets for 4 5 minutes per side, until cooked through. Remove from heat and set aside.
4. Toss asparagus with lemon zest, olive oil, salt, and pepper. Grill or roast for 3 4 minutes or until tender and slightly charred.
5. To plate, arrange asparagus in a cross pattern on each dish, followed by the grilled salmon fillets. Drizzle with Creole hollandaise and garnish with fresh parsley.

Chef’s Insight

For an added touch, garnish the plate with a sprig of fresh dill or parsley.

Notes

For best results, use freshly caught wild salmon for a more pronounced flavor.