Duo of Australian Beef - Mushroom and Demi Glace Wafer Crusted Porterhouse, Korean BBQ Oxtail Cromesqui, Orange and Maple Carrot, Pea Tart, Turnip, Korean BBQ Scented Sauce
- 4 portions
|10||salmon portions||skin on|
|2||lemons||cut into wedges|
|300||mL||MAGGI Hollandaise Sauce|
1. Cook the salmon portions in a large frying pan skin side down until crisp. Turnover and finish on other side.
2. Cook the broccolini and asparagus in salted boiling water and drain.
3. To serve arrange on plates the vegetables with the salmon. Garnish with lemon wedges and drizzle with MAGGI Hollandaise Sauce over the salmon.