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France Main course

Grilled Salmon Fillet

2
10Min
Easy

Ingredients

-
10 Servings
+

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1200 g
Salmon Fillet
200 g
Sugar 
1 bunch
Fresh dill, chopped
100 g
Rock salt
1 pinch
Ground Black Pepper
6 Mediums
Potato, chopped
1 tbsp
Butter
2 tbsp
Cream 
1 cube
MAGGI® Chicken Bouillon Less Salt
2 pieces
Shallots, chopped
1 tbsp
Canola Oil
500 mL
Water
1 tsp
cornflour
2 tbsp
Grainy mustard
2 tsp
Light soy sauce
2 tsp
Mustard seeds
40 g
Lemon juice
2 tbsp
Apple vinegar
150 g
Spinach, chopped
1 bunch
Lettuce
1 bunch
Rocket leaves

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Nutrition Value

Information per serving
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Instruction

10 Minutes
Step 1
0 Min
Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.
Step 2
0 Min
Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.
Step 3
0 Min
Mash the scooped-out potato with the butter and cream; season with the MAGGI cube and the bunch of dill. Fill the potato shells and keep warm
Step 4
0 Min
Cut the salmon into 8 pieces
Step 5
0 Min
Grill the salmon skin side only, leaving the flesh very rare.
Step 6
0 Min
Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.
Step 7
0 Min
Place a piece of salmon on each plate, remove the skin, and garnish the fish with a small mound of the decoration vegetables, a potato boat studded with chips, and the crisp salmon skin. Pour the sauce all around.
Step 8
0 Min
Cooking Tip: For a less salty dish, you can grill the salmon fillets without marinating.
Grilled Salmon Fillet

Step 1 of 8

Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.

Grilled Salmon Fillet

Step 2 of 8

Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.

Grilled Salmon Fillet

Step 3 of 8

Mash the scooped-out potato with the butter and cream; season with the MAGGI cube and the bunch of dill. Fill the potato shells and keep warm

Grilled Salmon Fillet

Step 4 of 8

Cut the salmon into 8 pieces

Grilled Salmon Fillet

Step 5 of 8

Grill the salmon skin side only, leaving the flesh very rare.

Grilled Salmon Fillet

Step 6 of 8

Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.

Grilled Salmon Fillet

Step 7 of 8

Place a piece of salmon on each plate, remove the skin, and garnish the fish with a small mound of the decoration vegetables, a potato boat studded with chips, and the crisp salmon skin. Pour the sauce all around.

Grilled Salmon Fillet

Step 8 of 8

Cooking Tip: For a less salty dish, you can grill the salmon fillets without marinating.

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