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Method        

A quick and easy dish with a delectable dressing

Salmon and Sesame Mustard Dressing

SERVES 4

TIME 20 MINUTES

DIFFICULTY = EASY

4 salmon fillets, each weighing 130g / 150g  BUY ONLINE

1 lemon, juice only

Vegetable oil

Salt

Black pepper

Sesame Mustard Dressing

2 tbsp of Dijon mustard

2 tbsp of caster sugar

2 egg yolks

2 tbsp of white wine vinegar

200ml of sunflower oil

250ml of hazelnut oil

150g of sesame seeds

Salt

Pepper

Tomato and Spinach Salad

2 plum tomatoes

100g of spinach

10g of dill

Olive oil

Start by making the dressing. In a large bowl, whisk the mustard and sugar together with the egg yolks and vinegar. Combine the oils in a jug and gradually whisk into the mixture, making sure the oils are well emulsified

Add the sesame seeds to a dry pan over a medium heat. Keep moving the seeds with a wooden spoon until they become lightly golden, approximately 2-3 minutes. Allow to cool, then mix the seeds into the dressing and season to taste

Preheat the oven to 180°C/gas mark 4

 

To prepare the vegetables, blanch the tomatoes in boiling water for 1 minute. Remove the tomatoes and plunge into iced water. Peel, cut into quarters and remove the seeds. Cut the flesh into 1cm dice and set aside

Wilt the spinach in a frying pan with a little oil and season with salt and pepper. Keep warm until ready to serve

Lightly season the salmon fillets with salt and black pepper and heat a little vegetable oil in a heavy-based, oven-proof frying pan

Fry the salmon, skin-side down, in very hot oil for 2-3 minutes, then turn over and place the pan into the oven. Cook for a further 8 minutes

Remove the fish from the frying pan and allow to rest. Meanwhile, mix together the dill and tomatoes with a little olive oil

To serve, divide the spinach between the plates. Place the salmon on top and squeeze over a little lemon juice. Top the salmon with the tomato and dill and spoon a circle of dressing around the fish

 

 

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