This is a winning-contestant recipe from Season Four of FOX's MasterChef.

　　

Ingredients

Makes 4 servings

　　

For the potatoes:

1 pound fingerling potatoes

　　5 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　

For the asparagus:

1 bunch asparagus, trimmed

　　4 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　Juice of 1/2 lemon

　　

For the hollandaise sauce:

1 cup white wine vinegar

　　2 teaspoons finely chopped fresh tarragon leaves

　　2 teaspoons whole peppercorns

　　3 large egg yolks

　　1 cup clarified butter

　　

For the salmon:

4 (6- to 8-ounce) center-cut salmon fillets

　　Kosher salt and freshly ground black pepper

　　1 tablespoon olive oil

　　Juice of two lemons

　　

Equipment:

2 large baking sheets

　　

Roast the potatoes:

Step 1

Preheat the oven to 400°F.

　　

Step 2

On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.

　　

Meanwhile, roast the asparagus:

Step 3

On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.

　　

Make the hollandaise:

Step 4

In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.

　　

Step 5

Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.

　　

Cook the salmon:

Step 6

Season both sides of the salmon fillets with salt and pepper.

　　

Step 7

In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.

　　

To serve:

Step 8

Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

　　From MasterChef, © 2013 FOX