Seared Salmon with Hollandaise Sauce
1 tbsp olive Oil
4 x 200g salmon steak
1 bunch asparagus
200ml Garde d'Or Hollandaise Sauce
1. Heat olive oil in a large fry pan and pan fry both sides the salmon untill golden brown and cooked med rare.
2. Wash and trim the asparagus and place into a pot of rapidly boiling water for 3 minutes, remove then drain.
3. Prepare mashed potato.
4. Place the mash onto a plate, the cooked salmon and asparagus and pour on the KNORR Garde d'Or Hollandaise sauce.