A coating of honey mustard transforms salmon from everyday eating to something extra-special in minutes
- 8 midi plum tomato vines (allow 2 per serving)
- 1tbsp olive oil
- Salt and freshly ground pepper
- 4 skinless salmon fillets, approx 140g (5oz) each
- 2tbsp honey mustard
- 50g (2oz) butter
- 1 medium onion, finely chopped
- 140ml (¼ pt) dry white wine
- 5tbsp crème fraîche
- 1 bunch watercress, washed
Preheat the oven to 180°C (350°F, gas mark 4). Pierce each of the tomatoes with a sharp knife or cocktail stick and place in a single layer on a baking tray. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 20 mins.
Season salmon lightly with salt and generously with pepper. Spread the honey mustard over both sides of the fish. In a large frying pan, heat half the butter. Sear fish over a high heat, turning once, for about 8 mins until browned on both sides. Using a spatula, transfer the salmon to a platter.
Add rest of butter to pan and cook onion for 2 mins, stirring. Reduce heat, add wine and simmer for 2 mins, then stir in crème fraîche. Return fish to pan to warm through. Serve on a bed of rice with the roasted tomatoes. Spoon sauce over and garnish with watercress.
Salmon is a rich source of omega-3 fatty acids, which can help reduce the risk of heart disease. Experts recommend eating two portions of fish each week.