Salmon With Asparagus, Tomato Mustard & Pine Nut Hollandaise

• 4 (5 ounce) salmon steaks
• 4 asparagus spears, cooked (looks nice with 2 each green and white)
• 4 spring roll wrappers
• 8 mint leaves
• 1 tablespoon melted butter
• 2 tablespoons olive oil
• 8 tomatoes, seeded
• 8 shallots
• 8 garlic cloves
• 1 tablespoon honey
• 1 cup olive oil
• 3 tablespoons mustard oil
• 2 basil leaves
• 2 sprigs tarragon
• 2 dried hot chili peppers
• 2 white peppercorns
• 1 teaspoon salt
• 2 limes, zest of
• 1 cup pine nuts
• 12 cup pine nut oil
• 4 egg yolks
• 12 teaspoon champagne vinegar
• 12 lime, juice of
• 1 12 cups extra virgin olive oil

1. Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper.
2. Sear in olive oil.
3. Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes.
4. Yields about 6 cups.
5. Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown.
6. Whisk egg yolks with vinegar and lime juice.
7. Pour the pine nut oil slowly into the mixture to form an emulsion.
8. Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie.
9. Makes 3 cups.

salmon steaks, green, spring roll wrappers, mint, butter, olive oil, tomatoes, shallots, garlic, honey, olive oil, mustard oil, basil, tarragon, hot chili peppers, white peppercorns, salt, nuts, pine nut oil, egg yolks, champagne vinegar, lime, extra virgin olive oil

Taken from www.food.com/recipe/salmon-with-asparagus-tomato-mustard-pine-nut-hollandaise-136748 (may not work)