Roast Salmon with Dill Mustard Sauce and Pickled Vegetables

This spicy fish recipe is perfect for a dinner party.

Serve with a crisp dry white wine.

Ingredients:

For the salmon

8 x 75g pieces of salmon fillet

20ml vegetable oil

15ml ginger and garlic paste

2ml sea salt

30ml Greek-style yoghurt

30ml wholegrain mustard

2 ling thin green chillies, finely chopped

5ml sugar

5ml finely chopped fresh dill herb

20-30ml mustard oil, for drizzling

For the pickled vegetables

150ml white wine vinegar

75g caster sugar

3 radishes, finely sliced

1 golden beetroot, very finely sliced

1 carrot, very finely sliced

½ cucumber very finely sliced and cut into dice

150ml sparkling water

Method:

For the salmon, pat the fish dry using kitchen paper.

Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.

Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill.

Mix the fish with the second marinade and set aside until you are ready to cook the fish.

For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.

Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.

Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.

To cook the salmon, crank up your grill to maximum power and put the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with mustard oil and the diced cucumber alongside. Serve a portion of the pickled vegetables in a small bowl for each guest.