Salmon with Orange and Mustard Sauce
Salmon cutlets baked in an ovenproof pan with pepper, fennel, onion and pak choi. Served with a sprinkling of coriander and an orange and mustard cream sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 15ml spoon oil
- 1 red pepper, deseeded and roughly chopped
- 1 bulb of fennel, sliced
- 1 large red onion, sliced
- 1 bunch salad onions
- ½ x 300g pack pak choi
- 4 salmon cutlets
- ½ x 15g pack fresh coriander, roughly chopped
- 142ml carton sour cream
- zest of 1 orange
- 15ml spoon wholegrain mustard
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in an ovenproof frying pan and gently cook the pepper, fennel and onion for 4 minutes.
Add the salad onions and pak choi and cook for a further minute.
Put the salmon cutlets on top of the vegetables and place the pan in the oven for 20 minutes. Remove from the oven and serve sprinkled with coriander.
To make the cream sauce, mix together the sour cream, orange zest and mustard then serve with the fish.
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