Grilled Regal Salmon with Asparagus, Citrus Hollandaise and Tomato Duo

We all know salmon is a healthy food; but who knew it can work wonders as part of a beauty routine?

Eating healthily and exercising regularly brings inner beauty to the surface.  And King salmon is an ideal food for keeping us ‘beautiful’ inside and out.

Regal King Salmon is a rich and natural source of long-chain Omega-3 fatty acids, powerful antioxidants and essential minerals including selenium, zinc, iodine and vitamin D.

So, how much salmon should we be eating?

A Regal King salmon steak about the size and thickness of a deck of cards contains about 2,000mgs of long-chain Omega-3s.

To prevent a deficiency of Omega-3s, health authorities recommend about 650mgs of omega-3s a week for women and 1,100mgs for men.  Salmon twice a week is ideal.

Here's a tastey salmon recipe to try:

Grilled Regal Salmon with Asparagus, Citrus Hollandaise and Tomato Duo


2 egg yolks

3⁄4 cup melted butter, cooled

1⁄2 lemon, juiced

1 orange, finely grated zest

pinch of cayenne pepper

Olive oil

4 x 120-150g Regal Salmon Fresh Portion, pin-boned

1 bunch fresh asparagus spears (about one dozen), with the tough ends snapped off

1⁄4 cup sundried tomatoes, chopped

1 punnet cherry tomatoes, halved

Salt & pepper

Citrus Hollandaise

METHOD: The hollandaise can either be made in a food processor or blender, or alternatively by hand

Food processor:

1.    Place egg yolks in a food processor and beat until the eggs are well mixed.

2.    With the food processor running, slowly trickle in the melted butter until the mixture has thickened to mayonnaise consistency.

3.    Whisk in the lemon juice, orange zest, cayenne pepper and season to taste.

By hand:

1.    Place egg yolks in a small mixing bowl and whisk together well.

2.    Slowly trickle in the melted butter while whisking the mixture vigorously. Keep whisking until the emulsion reaches the consistency of mayonnaise.

3.    Whisk in the lemon juice, orange zest, cayenne pepper and season to taste

Salmon, asparagus and tomato duo


1.    Drizzle some oil into a fry pan and heat on a medium high heat.

2.    Add the salmon fillets skin side down, and fry for 2 minutes.

3.    Season the flesh side of the salmon with salt and pepper before flipping over and cooking for a further 2 minutes.

4.    Blanch or pan fry the asparagus for 2 minutes until just cooked.

5.    Mix the sundried tomatoes and cherry tomatoes together.

To finish

Place a salmon fillet on a plate and top with a tablespoon of hollandaise, a few asparagus spears and a spoonful of tomatoes.

Serves 4

Prep time: 15 minutes

Cook time: 5 minutes

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