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!
