750g Desiree potatoes, cut into 1cm-thick slices
1 tablespoon olive oil
4 (about 150g each) skinless salmon fillets
2 bunches asparagus, woody ends trimmed
1 x 160g pkt Masterfoods Finishing Sauce Hollandaise
Step 1Preheat a barbecue grill or large chargrill on medium. Place the potato and half the oil in a large bowl. Toss to coat. Brush both sides of the salmon with half the remaining oil. Season with salt and pepper. Brush the asparagus with the remaining oil. Cook the potato on grill for 10 minutes each side.
Step 2Meanwhile, cook salmon on grill for 4 minutes each side. Transfer to a plate. Cook asparagus on grill for 3-4 minutes or until bright green and tender crisp.
Step 3While the asparagus is cooking, heat the sauce following packet directions.
Step 4Divide the potato, salmon and asparagus among serving plates. Drizzle over the sauce to serve.
- Low carb
- Low sodium
- Low sugar
Swap it: For a twist on a steak sandwich, swap potatoes for 8 slices crusty bread and salmon for beef scotch fillet steaks.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste