Salmon Cutlets with Dill Hollandaise Sauce


3 tablespoons extra-virgin olive oil + extra, for the grill
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper
4 salmon cutlets, about 8 ounces each
1 bunch asparagus, to serve

Dill Hollandaise Sauce

1/3 cup white wine vinegar
freshly ground black pepper
1/4 cup water
4 large egg yolks
3/4 cup butter, melted
3 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped fresh dill


  1. Combine the oil, lemon juice, salt, and pepper in a ceramic dish. Add the salmon cutlets, turning them in the mixture to coat. Let marinate for 4 hours.
  2. Make the Dill Hollandaise Sauce: Mix the vinegar, pepper, and water in a small saucepan. Bring to a boil, then simmer until only 1 tablespoon of the liquid is left.
  3. Combine the egg yolks and vinegar mixture in a food processor and process for 1 minute.
  4. With the motor still running, gradually add the hot melted butter and process until thick.
  5. Add the lemon juice and dill and season with salt and pepper. Keep warm.
  6. Lightly oil and heat a grill pan or preheat a broiler (grill).
  7. Grill the salmon cutlets until cooked through, 2-3 minutes each side.
  8. Blanch the asparagus in salted boiling water until just tender, 2-3 minutes. Drain well.
  9. Serve the salmon hot with the sauce and asparagus on the side.

Makes 4 servings.

Source: Modern Mediterranean Cooking