Salmon fillets with dill and honey and mustard sauce. (6 to 8 portions)
A fresh and delicious dish, of universal urban taste
Prepare a large salmon steak (1/2 to 1 piece of steak)
Marinate the salmon fillets in a mixture of fresh and dried dill herbs, chopped chives, pepper, zest and lemon juice, coarse salt and sugar
After baking, serve with mustard and honey sauce and a salad of green leaves.
- 1 kilo of salmon fillet from Chile
For the marinade:
- 1 tsp salt
- 3 tbsp brown sugar
- ½ cup fresh dill or 2 tbsp dry dill
- ½ tsp freshly ground pepper
- 2 tbsp chopped scallions (the white bulb)
- 1/3 cup olive oil
- 1 tbsp lemon zest
- 50 cc. Lemon juice
For the sauce:
- 1 tbsp mustard
- 1 tsp of dried dill
- 1 tbsp honey
- 1 cup sour cream
Mix the herbs, dill, chopped chives, with lemon zest, brown sugar, salt and pepper.
Emulsify everything with olive oil, pour the lemon juice and mix well. Save to use later.
Put the salmon in a refractory dish, skin side down, and cover completely with the marinade. Leave for an hour, covered in the refrigerator and turning occasionally.
Pre-heat the oven to 200ºC.
Cook the salmon for 20 minutes with its juices until tender. While cooking, prepare the mustard and honey sauce.
Serve with mustard and honey sauce and accompanied by a green salad
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