Speedy salmon steaks recipe

Triple tested: Add parsley, dill and creme fraiche to give your salmon steaks a flavour boost, and dish up with some baby new potatoes. Brought to you by Essentials magazine

Ingredients

• Small bunch dill, finely chopped
• 4xWild Alaskan salmon steaks
• 500g baby new potatoes
• 1 cucumber, halved lengthways, deseeded and thinly sliced
• 2tbsp flat-leaf parsley, chopped
• 4tbsp crème fraîche
• Lemon wedges, to serve

Check you've got

• 2tbsp runny honey
• 1⁄2tbsp sunflower oil
• 50g butter
• 2 shallots, finely chopped
• 4tbsp dry sherry or white wine
• 2tsp wholegrain mustard

Method

1. Heat oven to Mark 6/200°C. Mix the honey with half the dill and the oil, drizzle over the salmon and rub in. Bake in a lightly oiled tray for 10 mins, until cooked through.
   
2. Meanwhile, boil the potatoes for 8-10 mins until tender. Drain well, then add half the butter, the remaining dill, and season.
   
3. Melt remaining butter in a pan, add the shallots and cook gently for 5 mins until soft. Increase heat, add sherry or wine and mustard, simmer until reduced by half. Add the cucumber and cook, stirring for 5 mins. Add the parsley and crème fraiche to heat through. Serve with the salmon and potatoes and lemon wedges.