• 4servings
  • 20minutes
  • 278calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, B9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 225 g (8 oz) piece of very fresh salmon fillet (tail end)

  2. Marinade

  3. 1 tbsp coarse sea salt

  4. 2 tsp caster sugar

  5. 1 tsp mixed black, green and red peppercorns, crushed

  6. 15 g ( 1/2 oz) piece fresh root ginger, chopped

  7. 1 stalk lemongrass, finely chopped

  8. 3 tbsp chopped fresh dill

  9. Mustard and dill sauce

  10. 3 tbsp mayonnaise

  11. 3 tbsp plain low-fat yogurt

  12. 2 tbsp Dijon mustard

  13. 1 tbsp chopped fresh dill

  14. To serve 1 small avocado

  15. 55 g (2 oz) mixed salad leaves

  16. 1 cucumber, halved and sliced

  17. 1/2 small red onion, thinly sliced

Instructions Jump to Ingredients ↑

  1. Mix together all the marinade ingredients. Sprinkle half of the mixture over the bottom of a shallow, non-metallic dish. Lay the salmon on top, skin side down, and sprinkle over the remaining marinade, pressing the mixture well into the salmon flesh. Cover the salmon with cling film and place a board and a heavy weight on top. Leave to marinate in the fridge for about 48 hours, turning the fish every 12 hours.

  2. When the salmon is ready to serve, prepare the mustard and dill sauce. Combine all the ingredients, stirring well to mix smoothly, and spoon into a serving bowl.

  3. Slice the salmon very thinly, cutting diagonally off the skin, so that each slice is edged with a little of the dill marinade. Arrange the salmon on serving plates.

  4. Peel and stone the avocado and cut into chunky pieces. Arrange with the salad leaves and cucumber next to the salmon. Sprinkle over the sliced onion and serve with the mustard and dill sauce.


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