Marinated Salmon with Creamy Leek Sauce

1. 1 Salmon filletpack 400 g ≈ $10.50 125 g
2. 2 Mustard 6 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 17 ml
4. 4 Leekpack 300 g ≈ $2.50 40 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Lemon≈ $4.65 per kg 30 g
7. 7 Olive oil 10 ml
8. 8 Hard cheesepack 200 g ≈ $2.64 30 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix olive oil, Dijon mustard, lemon⁶ juice, and seasoning for the marinade.

2. Coat salmon¹ fillet evenly with the marinade.

3. Chill marinated salmon¹ in the fridge for 20–30 minutes.

4. Slice leeks⁴ thinly into rings and finely chop the herbs.

5. Combine leeks⁴, crème fraîche, mustard, and half the herbs in a bowl.

6. Grease a baking dish, spread the sauce evenly inside.

7. Place marinated salmon¹ on top, add lemon⁶ slices, and bake at 410–430°F (210–220°C) for 10–15 minutes.