Mid-Week Meal: Fillet of salmon with dill mustard sauce
A stunning Easter centrepiece doesn’t have to be complicated
Ingredients: Serves: 4
- Side of salmon/large piece of salmon
- Whole lemon, cut into slices
- Splash of white wine
- Salt and freshly-milled black pepper
- 200g crème fraiche
- Half a jar of dill mustard sauce (we’d recommend Tracklements)
Pre-heat oven to 170°C / Gas Mark 3.
Place the salmon on a large piece of foil on a baking tray. Lay the slices of lemon on top of the salmon and splash over a little white wine. Season to taste. Fold the foil loosely over the salmon to lock in the moisture while cooking.
Bake for around 17 mins (depending on the thickness of the fish). You can check it’s done by taking a sharp knife and peeking into the thickest part of the salmon. If it’s beginning to flake, but still has a little translucency, it’s done.
Meanwhile, mix the dill mustard sauce with the crème fraiche.
Remove the salmon from oven, spoon over the dill mustard sauce mixture and serve with buttery new potatoes and steamed green beans.
Recipe credit: Tracklements