Broiled salmon with roasted potatoes and Hollandaise

My Hollandaise sauce gets better each time. I like this guy's technique:
http://www.youtube.com/watch?v=8m3ulPfoiIU

White asparagus, salmon, sausage, and foil-wrapped potato all grilled together

I cooked tonight's meal completely on the grill. The potatoes were started first at 6:00pm.
I followed this recipe pretty closely with the addition of garlic powder:
http://www.recipezaar.com/Easy-Foil-Bbq-Potatoes-94219

At 6:40, I added the salmon (pre-marinated from Safeway) and a N.Y. brand Italian sausage.
at 6:45, I added some white asparagus, which I drizzled with olive oil and salt.
I turned the asparagus, fish and sausage after a couple minutes, and let it continue cooking.
At about 6:55 everything was done, and ready to serve.

This was the first time that I tried white asparagus, and I quickly decided that I like the conventional green asparagus much better. The white has a strange bitter taste to it, and none of the sweetness of the green.

The best part of the potato was the roasted skin that was closest to the fire. In the future, I will turn the potato every so often to expose more of its surface to the fire.

Grilled salmon with asparagus, mashed potatoes and Hollandaise

The combination of salmon, potatoes and asparagus is really great. This is one of my favorites.

Marinate a salmon stake or fillet in:

1 tbsp melted butter
1 tbsp brown sugar
1 minced garlic clove
juice of half a lemon
splash of soy sauce
black pepper


Peel potatoes (one per person), then cut into 1" cubes. Place the cubes into a pot of salted water, and bring to a boil.

Once the potatoes start boiling, begin grilling the fish (about 5-8 minutes per side).

While the fish is grilling, cook asparagus in salted boiling water (4-6 minutes)

Start the Hollandaise sauce by very slowly cooking an egg yolk in a stainless bowl with a splash of lemon juice. Hold the bowl a few inches away from the stove burner to achieve very gentle heating. The egg yolk is cooked when it has thickened enough to form "pale ribbons" on the surface (around 8 minutes). Once cooked, add a few tbsps melted butter (some people insist on using clarified butter) very slowly to the egg. The ratio of egg:butter varies a lot among recipes. Whisk constantly. The sauce should thicken, and is ready to serve immediately. Salt and pepper or cayenne can be added.

Mash the potatoes. I prefer to only add a small amount of milk and garlic powder, since this will be served with the rich Hollandaise sauce.

Assemble everything on a plate and enjoy!