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
- 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
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.