Salmon with Lemon Hollandaise, Asparagus and Rice

Hollandaise Sauce

• 15 g water
• 30 g lemon juice
• 225 g unsalted butter, diced
• 4 egg yolks, from large eggs
• ½ tsp fine sea salt, or to taste
• 1 pinch ground black pepper, plus extra to taste

Salmon, Asparagus and Rice

• 30 g coriander leaves
  ou 30 g fresh parsley leaves
• 1 lemon, thin peelings of zest only
• 285 g jasmine rice
• 1000 g water
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp fine sea salt, plus extra to taste
• 340 g green asparagus
  ou 340 g broccoli florets
• 450 g fresh salmon fillets, skinless (approx. 3 cm thick)
• 1 Tbsp lemon juice