What you’ll need
> 1 fillet of skinless salmon (170g)
> Fine sea salt and freshly ground white pepper
> 1 tsp Dijon mustard
> 1 tbsp breadcrumbs
> 1 tsp chopped chives
> 2 tbsp crème fraiche (1)
> Juice of ½ lemon
How to make it
Remove the oven tray and line it with foil. Turn the heat to grill. Season the salmon with salt and pepper, place it on the tray and spread the Dijon mustard on top. Sprinkle the breadcrumbs over the mustard. Bake the fish for seven to nine minutes at 200°C, or until it becomes opaque and the crust is toasted. While the salmon is cooking, stir the chives into the crème fraiche. Add lemon juice, mix well and season with salt and pepper. Serve the salmon with your lemon-chive crème fraiche. Makes one serving
(1) Can’t find crème fraiche? Sour cream will work. For an added flavour hit: dice some cucumbers into the cream. Or scrap the cream and chop up some mango, red onion and fresh coriander for a tropical topping.
(2) To check if the fish is done, insert a metal skewer into the thickest part of the fillet. After three seconds, remove the skewer and touch it to the skin below your bottom lip. Cold? The fish needs more time to cook. Hot? It’s overcooked. Warm? Ready to eat.
Put away your George Forman. Unplug your microwave. There's a better way to cook at home and chances are you've done it before.
E20-918 || 650-756 || 351-080 || 250-371 || M70-101 || 1Z0-898 || 98-364 || 9A0-182 || 1Z0-219 || 000-572
Remove the oven tray and line it with foil. Turn the heat to grill. Season the salmon with salt and pepper, place it on the tray and spread the Dijon mustard on top. Sprinkle the breadcrumbs over the mustard.
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650-756 || 351-080 || 250-371 || M70-101 || 1Z0-898 || 98-364 || 9A0-182 || 1Z0-219 || 000-572 || 000-569
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