Wild Salmon Recipe - Great British Chefs

Main
easy
4
20 minutes

PT20M

The beauty of this wild salmon recipe from Marcello Tully is that it can be prepared in just 20 minutes and features a delectable sesame dressing containing notes of Dijon mustard, white wine vinegar and hazelnut - a perfect complement to the fish.

Discover more:

Share recipe

Related recipes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Food Urchin

Salmon and rocket pasta salad

Rosana McPhee

Salmon teriyaki, kale and barley salad

Urvashi Roe

Baked salmon with tomato, mushroom and mascarpone sauce

Ren Behan

Sesame salmon with sticky coconut rice and pickled cucumber salad

Georgina Fuggle

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Wild salmon fillets

4 wild salmon fillets, each weighing 130g
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

save recipe

recipe saved

print recipe

shopping List

Method

save recipe

recipe saved

print method

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

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

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

2 plum tomatoes

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

100g of spinach

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

salt
black pepper
vegetable oil

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

4 wild salmon fillets

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

10g of dill
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

1 lemon, juice only

Discover more:

Share recipe

Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.