Salmon Supreme
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
- VARIATION
- 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.
- COOK'S TIPS
- 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