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Speedy salmon steaks

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Essentials magazine, speedy summery salmon
Essentials magazine, speedy summery salmon
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Essentials recipe Triple tested: Add parsley, dill and creme fraiche to give your salmon steaks a flavour boost, and dish up with some baby new potatoes. Brought to you by Essentials magazine

Ingredients

  • Small bunch dill, finely chopped
  • 4xWild Alaskan salmon steaks
  • 500g baby new potatoes
  • 1 cucumber, halved lengthways, deseeded and thinly sliced
  • 2tbsp flat-leaf parsley, chopped
  • 4tbsp crème fraîche
  • Lemon wedges, to serve

Check you've got

  • 2tbsp runny honey
  • 1/2tbsp sunflower oil
  • 50g butter
    2 shallots, finely chopped
  • 4tbsp dry sherry or white wine
  • 2tsp wholegrain mustard

Method

  1. Heat oven to Mark 6/200°C. Mix the honey with half the dill and the oil, drizzle over the salmon and rub in. Bake in a lightly oiled tray for 10 mins, until cooked through.
  2. Meanwhile, boil the potatoes for 8-10 mins until tender. Drain well, then add half the butter, the remaining dill, and season.
  3. Melt remaining butter in a pan, add the shallots and cook gently for 5 mins until soft. Increase heat, add sherry or wine and mustard, simmer until reduced by half. Add the cucumber and cook, stirring for 5 mins. Add the parsley and crème fraiche to heat through. Serve with the salmon and potatoes and lemon wedges.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 573(kcal)
  • Fat 35.0g
  • Saturates 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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