Freshly prepared with juicy vegetable strips and wholegrain mustard and dill crème fraiche.
2 lemon pepper salmon fillets
For the wholegrain mustard & dill crème fraiche:
3 heaped tbsp reduced fat crème fraiche
1 tsp wholegrain mustard
Small bunch fresh dill (finely chopped)
1 medium carrot (peeled)
½ parsnip (peeled)
½ red pepper (seeds removed)
½ yellow pepper (seeds removed)
1 tsp herb infused oil (or use plain olive oil)
Black pepper (or use lemon pepper for extra flavour)
Make the wholegrain mustard & dill crème fraiche by simply combining the ingredients & mixing well. Refrigerate until required.
Using either a food processor with a fine slicing attachment or a sharp knife, cut all the vegetables into long, thin strips. Coat with the herb infused oil and black pepper (these can be prepared ahead of time & left in the fridge for up to 24 hours).
Place the salmon fillets onto the hot grill and cook for 5 minutes, after that add the vegetable strips and continue cooking for another 3 – 5 minutes.
Remove the cooked salmon & vegetable strips and serve a spoonful of the mustard & dill dip on the side or over the hot salmon.