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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.
Per Portion of 300g
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