This is simple but tasty dish. The recipe is based on pepperd steak recipe. serves 4
Ingredients
| • | 4 salmon steaks |
| • | 1 1/2 tbs. black peppercorns, ground coarsely in a mortar. If you don't have one, simply place peppercorns on a hard surface and bash gently with the base of a cooking pan. |
| • | 1 tsp. Coleman’s French mustard. Use English mustard if you like it hot. |
| • | 1 tsp. sea salt |
| • | 1 tbs. sunflower oil (you can use butter, if you prefer) |
| • | 1 small carton (150 ml.) double cream |
| • | 1 tbs. chopped dill |
Instructions
| 1. | Wash and dry salmon steaks. |
| 2. | Cover in mustard. |
| 3. | Place pepper in a plate and put salmon in it, pink side down. Press gently, to cover with pepper. |
| 4. | Season with salt on both sides. |
| 5. | Heat oil in a frying pan and place salmon steaks in it, skin side down. Once seared, turn heat to medium and cook the steaks for a couple of minutes. Skin should be browned. |
| 6. | Turn the steaks over, and cook other side for 2-3 minutes. |
| 7. | Pour in the cream and bring to boil/bubble and cook for a couple of minutes. |
| 8. | Once the sauce starts to thicken, adjust salt and pepper. |
| 9. | Salmon should have cooked by now. Test with a sharp knife, the flesh should be opaque throughout. If you can still see uncooked darker pink, simmer for another minute or two. |
| 10. | Add and stir in chopped dill to the sauce. |
| 11. | Serve hot on warmed plates, spooning a little sauce over each portion. |
| 12. | Can be served with rice and salad or boiled new potatoes, asparagus tips and a couple of baby carrots. |