Recipes

Grilled salmon with a crème fraiche and dill sauce and steamed french beans, served with Sea Salt and Cracked Black Pepper Wedges

Ingredients

  • 4 x 150g salmon fillet pieces
  • 250g low fat crème fraiche
  • 30g fresh chopped dill, plus extra sprigs for garnish
  • 2 tsp wholegrain mustard
  • 1 lemon
  • 1 tsp honey
  • French beans to serve 4 people
  • ½ cucumber, very thinly sliced for garnish
  • Lime wedges for garnish
  • 540 g McCain Sea Salt and Cracked Black Pepper Wedges

How to cook

Grill the salmon under a pre-heated grill for about 5 mins each side.

Mix chilled crème fraiche with the chopped dill and mustard. Add the honey and lemon to taste and serve along side the hot salmon.  Garnish with sprigs of dill, a few pieces of thinly sliced cucumber and a lime wedge.

Steam the French beans in either a steamer of over boiling water then serve with McCain Sea Salt and Cracked Black Pepper Wedges.  (Follow on pack cooking instructions)

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