- 1200 g Salmon fillets
- For the marination:
- 200 g Sugar
- 1 bunch fresh dill
- 100 g Rock salt
- 1 pinch ground black pepper
- For the condiments:
- 6 medium Potatoes
- 1 tablespoon butter
- 2 tablespoons reduced fat cooking cream
- 1 cube MAGGI Less Salt Chicken Stock
- 1 bunch fresh dill
- 1 pinch ground black pepper
- For the mustard sauce:
- 2 small white onions, chopped
- 1 tablespoon Canola oil
- 500 ml Water
- 1 cube MAGGI Less Salt Chicken Stock
- 1 teaspoon corn flour
- 2 tablespoons whole grain mustard
- 2 teaspoons Light soy sauce
- 2 teaspoons Mustard seeds
- 40 g lemon juice
- 2 tablespoons apple vinegar
- For the decoration:
- 1 bunch baby spinach
- 1 bunch Lettuce
- 1 bunch Rocket leaves
Grilled Salmon Fillet
INGREDIENTS
Grilled Salmon Fillet with
Grilled Salmon Fillet with 
- 1200 g Salmon fillets
- For the marination:
- 200 g Sugar
- 1 bunch fresh dill
- 100 g Rock salt
- 1 pinch ground black pepper
- For the condiments:
- 6 medium Potatoes
- 1 tablespoon butter
- 2 tablespoons reduced fat cooking cream
- 1 cube MAGGI Less Salt Chicken Stock
- 1 bunch fresh dill
- 1 pinch ground black pepper
- For the mustard sauce:
- 2 small white onions, chopped
- 1 tablespoon Canola oil
- 500 ml Water
- 1 cube MAGGI Less Salt Chicken Stock
- 1 teaspoon corn flour
- 2 tablespoons whole grain mustard
- 2 teaspoons Light soy sauce
- 2 teaspoons Mustard seeds
- 40 g lemon juice
- 2 tablespoons apple vinegar
- For the decoration:
- 1 bunch baby spinach
- 1 bunch Lettuce
- 1 bunch Rocket leaves
NUTRITIONAL INFORMATION
Grilled Salmon Fillet with
Grilled Salmon Fillet with
- Energy 476 (Kcal)
- Protein 32 (g)
- Carbohydrate 43 (g)
- Total Fat 19 (g)
HOW TO PREPARE
Grilled Salmon Fillet with
Grilled Salmon Fillet with
1
Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.
2
Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.
3
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.
4
Cut the salmon into 8 pieces.
5
Grill the salmon skin side only, leaving the flesh very rare.
6
Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.
7
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.
REVIEWS
Grilled Salmon Fillet with
