This delicious fish dish is served with homemade mustard and dill dressing. 


  • For the Potatoes

  • 800g chat potatoes, washed

  • For the Fish

  • 4 salmon fillets

  • 1 tsp McCormick Sea Salt, grinded

  • 1 tsp KEEN’S Mustard

  • For the Dressing

  • 3 tsp KEEN’S Mustard

  • 2 tsp sugar

  • ¼ tsp McCormick Sea Salt, grinded

  • 3 tbsp white wine vinegar

  • ½ cup oil

  • ¼ cup dill


  • 1.

    Steam potatoes until tender, let cool and cut in half.

  • 2.

    Rub salmon skin with salt and 1 tsp of KEEN’S mustard powder. BBQ or panfry the salmon fillets on a moderate preheated grill plate until cooked.

  • 3.

    Combine the 3 tsp of KEEN’S mustard powder with sugar, salt and vinegar. Slowly add in the oil whilst whisking until smooth. Stir through dill and drizzle over salmon and potatoes before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1473kj
  • Fat Total 108g
  • Saturated Fat 16g
  • Protein 85g
  • Carbohydrate 37g
  • Sugar 3g
  • Sodium 1243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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