Wild salmon and sesame mustard dressing
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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.
First published in 2016
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Ingredients
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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
Method
1
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
2
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
- 150g of sesame seeds
- salt
- pepper
3
Preheat the oven to 180°C/gas mark 4
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
5
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
6
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
7
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
8
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
9
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
First published in 2016
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