This classic recipe for grilled salmon steaks has a passion fruit hollandaise sauce as a twist and is the perfect light meal for weekend entertaining


For the passion fruit hollandaise sauce

  • 3 egg yolks, at room temperature
  • 30ml ice-cold water
  • 180g butter, cubed
  • 45ml passion fruit pulp, whisked
  • sea salt and milled black pepper, to taste

For the grilled salmon steaks

  • 4 x 200g salmon fillets
  • 10ml Sriracha* or Cajun spice
  • 5ml paprika
  • sea salt and milled black pepper, to taste
  • 100g fresh watercress
  • 100g asparagus spears, blanched
  • 1 apple, cored and thinly sliced
  • 3 radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • 30ml vinaigrette dressing

To serve

  • baby potatoes with sautéed fennel and onion


  1. To make the hollandaise sauce, place a heatproof bowl over a pan of barely simmering heat, ensuring the bottom of the bowl doesn’t directly touch the water.
  2. Place the egg yolks and cold water into the bowl and whisk, using an electric whisk, until double in volume.
  3. Add the butter a cube at a time and continue whisking until each cube is incorporated.
  4. Remove the bowl from the heat and whisk in the passion fruit pulp. Season well.
  5. To make the salmon steaks, preheat the oven to 180°C.
  6. Season the salmon fillets with the sriracha or Cajun spice, paprika and salt and pepper.
  7. Heat a heavy-based frying pan on the stove until hot and sear the salmon on both sides for 2–3 minutes per side.
  8. Transfer the salmon fillets to a baking tray and cook in the oven for 5–8 minutes until done according to your liking.
  9. Toss the remaining ingredients together and arrange on a serving platter.
  10. Serve the salmon fillets with warm baby potatoes, sautéed fennel and onion, and the hollandaise sauce.

*COOK’S TIP: Sriracha spice is available at Woolworths and selected Spars.

This recipe serves 4