Wild salmon and sesame mustard dressing


First published in 2016
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Wild salmon fillets

Sesame mustard dressing

Tomato and spinach salad

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
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
  • 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
First published in 2016
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