Speedy salmon steaks recipe

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serves: 4
Skill: medium
Prep: 05 min
Cooking: 20 min

Nutrition per portion

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