Salmon and Asparagus

INGREDIENTS

10 oz. Salmon fillets cut into thin slices
1 pack of asparagus
Soya sauce
1 clove of garlic, minced
1 Tbsp honey
Olive oil
1 pinch of Chinese 5 spice

Hollandaise sauce
125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
pinch salt
splash ice cold water
lemon juice
cayenne pepper

METHOD

Hollandaise sauce
Melt 125g butter in a saucepan and skim any white solids from surface. 
Keep the butter warm. 
Put 2 egg yolks, ½ tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. 
Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
Blanch the asparagus in salted boiling water for 3 minutes.
Plunge into a bowl of iced water to cool. Drain when cold.
Use a bowl to mix 2 Tbsp of soya sauce, 2 Tbsp of olive oil, a pinch of Chinese 5 spice and 1 Tbsp of honey. Place the salmon slices in the bowl and cover the fish in marinade.

Heat a frying or griddle pan. Place the fish carefully on the hot surface. Cook for 1 minute on each side. 
In the meantime, reheat the asparagus in the microwave for 1 ½ minutes.
Spoon Hollandaise over the asparagus and place the cooked salmon on top.