On Friday I received my first meat box from Field & Flower and I had also ordered some salmon. I have never cooked much fish, even though I do like it. I kind of blame my mother for not eating much fish, because she was never a big fan and therefore she never cooked it herself. Well, it’s easier to blame someone else, isn’t it??!
So the only piece of fresh fish I feel comfortable cooking is salmon … and let me tell you, this salmon was beautiful.
We had it with leeks, and a mustard creme fraiche dressing, which was really nice with the salmon … even M agreed!
Preheat the oven to 180C/350F/Gas 4
2 salmon pieces
salt and pepper
3 medium leeks
200ml (2dl) creme fraice
1tsp dijon moustard
1tsp wholegrain mustard
1 small finely chopped red oinion
salt and freshly ground pepper to taste
Place the salmon in a ovenproof tray, put a thin slice of butter over each piece of salmon and season with salt and pepper. Place in the oven and bake for about 20 minutes, depending on the size of the salmon pieces.
Wash the leeks, cut off and discard the dark green leaves an inch or so above the white part of the stalk. Then trim and discard the roots and cut them into pieces about 2inches (5cm) long. Put them in a pot with slightly salted water and boil over a low heat for 10 minutes.
For the dressing, chop the onion chives, mix the creme fraiche and mustards together in a bowl, and add the chives and onion. Season with salt and pepper. Serve with lemon slices.