Speedy salmon steaks Recipe

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serves:

4

Skill:

medium

Total Time:

00:25

Prep:

00:05

Cooking:

00:20

Nutrition per portion

RDA
Calories 573 kCal 29%
Fat 35g 50%
  -  Saturates 14g 70%

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

  • 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.

  • Meanwhile, boil the potatoes for 8-10 mins until tender. Drain well, then add half the butter, the remaining dill, and season.

  • 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.

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