Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.
Pre-heat oven to 350 degrees
4 salmon fillets
Juice of 1 lemon
2 tbsp. olive oil
Salt and freshly ground black pepper
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. fresh dill – finely chopped
Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.
In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.
When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.