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- Salmon fillet (2 pieces, skinless)
- Butter (1 heaping tbsp)
- Water (50 ml)
- Fresh dill (1 tbsp, chopped)
- Garlic (6-8 large cloves, finely minced or pureed)
- Salt (to taste)
In a skillet, combine butter, water, and fresh dill to create a light, creamy broth. Heat until simmering and lightly salt. Place the skinless salmon fillet into the skillet and poach for 30 seconds on each side, repeating on all four sides. Preheat the oven to 210°C (with a grill mode if available). Carefully transfer the salmon to foil, lightly salt it, and spread a thin layer (2-3 mm) of garlic puree on top. Grill in the oven for 3 minutes, or until the garlic becomes aromatic. Serve with cauliflower and Roquefort purée and sautéed pak choi and spinach for a complete meal.
In a skillet, combine butter, water, and fresh dill to create a light, creamy broth. Heat until simmering and lightly salt. Place the skinless salmon fillet into the skillet and poach for 30 seconds on each side, repeating on all four sides. Preheat the oven to 210°C (with a grill mode if available). Carefully transfer the salmon to foil, lightly salt it, and spread a thin layer (2-3 mm) of garlic puree on top. Grill in the oven for 3 minutes, or until the garlic becomes aromatic. Serve with cauliflower and Roquefort purée and sautéed pak choi and spinach for a complete meal.
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