Salmon with Hot Mustard Sauce

 Serves 4

Ingredients

4 170g/6oz salmon fillets, skinned         OR      Tuna steaks

 

For the marinade

1 tablespoon light brown sugar              2 tablespoons light soy sauce

1 tablespoon lemon juice                       2 tablespoons dry white wine (or white wine vinegar)

Freshly ground black pepper

For the sauce

 290 ml/ 1/2 pint double cream                        1 1/2 tablespoons grainy mustard

½ tablespoon Dijon mustard                            2 teaspoons Worcester sauce

1 teaspoon caster sugar                                    Squeeze of lemon juice

Freshly ground black pepper and some salt     1 tablespoon chopped dill

To garnish                              Few sprigs of dill

Method

Pre-heat the oven to 180oC/350o F or Gas Mark 4      (160o – 170o max. if using fan oven)

1)         Pinbone the salmon fillets if necessary.

2)         Lay the fillets on a large baking sheet lined with kitchen foil

3)         Mix together the marinade ingredients and spoon over the salmon and cover with the  foil.

Leave to stand for at least fifteen minutes

4)         Bake the fish in the oven for 12 – 15 minutes until cooked (it should be opaque and  firm)

Meanwhile prepare the sauce.

5)         Put the cream, mustards and Worcester sauce and sugar in a saucepan and bring to the boil and then simmer for approximately ten minutes until the liquid is reduced and syrupy.

Season to taste with pepper, salt and lemon juice then add the chopped dill

To serve lift the cooked salmon from the baking sheet and arrange on four individual plates, coat each with sauce and garnish with dill

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