Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Salmon with a creamy mustard-dill sauce — Sweden.
Equipment: Frying pan
Measures and names
Ingredients
- 2 salmon fillets
- 1 tbsp oil
- 150 ml double cream (heavy cream) or crème fraîche
- 1 tbsp Dijon mustard
- Large handful of dill, chopped
- Squeeze of lemon
- Salt and black pepper
- Cucumber salad, to serve
Method
- Season the salmon. Heat the oil in a pan and cook the fillets skin-side down for 3–4 minutes, until crisp, then 2–3 minutes on the other side. Remove to warm plates.
- Add the cream and mustard to the pan and bubble for 2 minutes, scraping up the pan juices.
- Stir in most of the dill and a squeeze of lemon. Taste and season.
- Spoon the sauce over the salmon and scatter with the remaining dill.
- Serve with a quick cucumber salad — sliced cucumber, a splash of vinegar and more dill.
Swaps and tips
A quick cucumber salad (sliced cucumber, vinegar, dill) is the classic Nordic partner. Crème fraîche makes a lighter sauce.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 4 g | 1 g | 61 g | 679 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
