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Step 1
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Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.
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Step 2
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Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.
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Step 3
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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
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Step 4
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Cut the salmon into 8 pieces
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Step 5
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Grill the salmon skin side only, leaving the flesh very rare.
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Step 6
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Make the mustard sauce by sautéing the onions with canola oil, add the 500ml of water, and boil with all the remaining ingredients.
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Step 7
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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.
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Step 8
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Cooking Tip: For a less salty dish, you can grill the salmon fillets without marinating.