Recipe Detail Page

1. Finely slice lemon grass and lime leaves crosswise. Zest 1 lime on a micro plane or grater; cover and set zest aside. Squeeze 1⁄3 cup (75 mL)juice from limes.

2. Combine lemon grass and lime leaves with juice in a 2 cup (500 mL) tempered-glass measuring cup. Microwave, uncovered, on high for 1 minute; use a spatula to push solids down into liquid. Then continue microwaving, checking every 30 seconds, until liquid is reduced to about half, about another minute or two. Strain while pressing on solids; set liquid aside and discard solids.

3. To make hollandaise, heat butter until quite hot but not boiling. (Use a small saucepan over low heat or microwave in a measuring cup for about 1 minute.) Place egg yolks and milk in blender; whirl briefly. Then, while whirling at high speed, add half of hot butter in a steady stream; mixture becomes milky. Whirl in 1 tbsp (15 mL) of lime-juice reduction and cayenne, then remaining butter in a steady stream. Taste and add remaining reduction if desired. Set aside while grilling salmon; sauce will hold at room temperature for an hour.

4. To grill salmon, preheat barbeque to medium-hot. If brown fat is present, use a very sharp knife to remove it.Brush bright pink tops of salmon with butter; place buttered side down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to5 minutes or until a fork used to separate the flakes of flesh shows a slightly undercooked centre for medium or opaque for well done.

5. Serve salmon on warmed serving plates with sauce and sprinkled with lime zest. Garnish with lime leaves.