Ingredient:
A little olive oil
4×150-175 g (5-6 oz) middle-cut salmon fillets, skinned
Salt and black pepper
Sauce:
200 ml (7 fl oz) crème fraiche
About 5 cm (2 in) cucumber, peeled, deseeded, and finely diced
4 tbsp chopped fresh dill
Pinch of caster sugar
1 tbsp capers
A good squeeze of lemon juice
Method:
Heat a griddle pan until piping hot, and lightly oil a sheet for foil on a baking sheet. Lightly oil and season the salmon.
Cook the salmon in the hot pan on one side only for 1 ½ minutes until golden underneath. Transfer, cooked side up, to the foil and finish cooking in a preheated oven at 190℃ (170℃ fan, Gas 5) for about 10 minutes or until the salmon is opaque and the flesh flake easily. Leave to cool.
Mix the sauce ingredients in a bowl with salt and pepper to taste.
Cover and refrigerate. When the salmon is cold, cover and refrigerate too-for up to 12 hours.
To serve, let the salmon come to room temperature and serve with a baby leaf salad, with the chilled sauce spooned alongside.
A little olive oil
4×150-175 g (5-6 oz) middle-cut salmon fillets, skinned
Salt and black pepper
Sauce:
200 ml (7 fl oz) crème fraiche
About 5 cm (2 in) cucumber, peeled, deseeded, and finely diced
4 tbsp chopped fresh dill
Pinch of caster sugar
1 tbsp capers
A good squeeze of lemon juice
Method:
Heat a griddle pan until piping hot, and lightly oil a sheet for foil on a baking sheet. Lightly oil and season the salmon.
Cook the salmon in the hot pan on one side only for 1 ½ minutes until golden underneath. Transfer, cooked side up, to the foil and finish cooking in a preheated oven at 190℃ (170℃ fan, Gas 5) for about 10 minutes or until the salmon is opaque and the flesh flake easily. Leave to cool.
Mix the sauce ingredients in a bowl with salt and pepper to taste.
Cover and refrigerate. When the salmon is cold, cover and refrigerate too-for up to 12 hours.
To serve, let the salmon come to room temperature and serve with a baby leaf salad, with the chilled sauce spooned alongside.
