1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
4 salmon steaks (150g each)
FOR THE SAUCE
1/2 medium roasted red capsicum
1/2 cup low fat natural yoghurt
1/2 cup 'lite' sour cream
1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon
1/8 teaspoon salt
Fresh tarragon sprigs for garnish
Preheat the grill. Line grill pan's rack with foil.
2. In a small bowl, combine lemon juice and mustard. Mix well. Brush mixture over salmon steaks. Cover loosely with clear plastic wrap; refrigerate for 10 minutes.
3. Meanwhile, to prepare sauce, in a blender or food processor fitted with a metal blade, mix roasted capsicum until smooth. Add yoghurt, sour cream, tarragon and salt. Mix until just combined.
4. Place salmon on rack in grill pan. Grill 10cm from heat, turning once, until fish flakes easily with a fork, about 5 to 6 minutes. Spoon sauce, in equal portions, onto 4 dinner plates. Place salmon steaks on the sauce. Garnish and serve immediately.
Lemon skin shells make good containers for sauces. To make them, cut lemon in half crosswise. Squeeze out juice; remove pulp from skin. Cut a thin slice from bottom so that cup sits level. Spoon sauce into the shell.
Salmon steaks are thick slices cut crosswise through the fish, each containing a section of backbone. Salmon fillets are the boneless sides of the fish.
Salmon is an important ingredient in several well known dishes including gravelax, salmon mousse, sushi and sashimi. Salmon, like other fresh, oily fish, is a rich source of omega-3 fatty acids. It is also a rich source of vitamins A and B