This delicious fish dish is served with homemade mustard and dill dressing.
Steam potatoes until tender, let cool and cut in half.
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.
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 analysis per serving (4 servings)
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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