• 1200 g salmon fillet, fresh

• For the marination:

• 200 g sugar, or ¾ cup plus 1 tablespoon
• 1 bunch fresh dill
• 100 g rock salt
• Pinch of ground black pepper

• For the condiments:

• 6 medium potatoes
• 1 tablespoon butter
• 2 tablespoons reduced fat cooking cream
• 1 cube MAGGI® Chicken Less Salt Bouillon
• 1 bunch fresh dill
• Pinch of ground black pepper

• For the mustard sauce:

• 2 shallots, or baby onions, chopped
• 1 tablespoon canola oil
• 500 ml water
• 1 cube MAGGI® Chicken Less Salt Bouillon
• 1 teaspoon corn flour
• 2 tablespoons whole grain mustard
• 2 teaspoons light soy sauce
• 2 teaspoons mustard seeds
• 40 g lemon juice, or juice of one lemon
• 2 tablespoons apple vinegar

• For the decoration:

• 1 bunch baby spinach
• 1 bunch lettuce
• 1 bunch rocket leaves

Preparation

Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.

Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.

Mash the scooped-out potato with the butter and cream; season with the MAGGI cube and the bunch of dill. Fill the potato shells and keep warm.

Cut the salmon into 8 pieces.

Grill the salmon skin side only, leaving the flesh very rare.

Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.

Place a piece of salmon on each plate, remove the skin, and garnish the fish with a small mound of the decoration vegetables, a potato boat studded with chips, and the crisp salmon skin. Pour the sauce all around.