Honey Mustard Baked Salmon with Scallion Cream 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 50 ml
4. 4 Leekpack 300 g ≈ $2.50 40 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Lemon≈ $4.70 per kg 30 g
7. 7 Olive oil 15 ml
8. 8 Hard cheesepack 200 g ≈ $2.70 30 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Mix 10 ml olive oil, half the Dijon mustard, juice of half a lemon⁶, salt, and black pepper.

2. Coat the salmon¹ fillet with the marinade on all sides and refrigerate for 20–30 minutes.

3. Preheat oven to 425°F (210°C). Thinly slice the scallions, finely chop the dill⁵, and grate the cheese.

4. Combine scallions with crème fraîche, remaining mustard, and half the dill⁵.

5. Lightly grease a baking dish, spread the scallion mixture inside, and place the salmon¹ on top.

6. Sprinkle cheese over the salmon¹, add the remaining lemon⁶ slices, and bake for 12–15 minutes until the cheese is golden and the fish flakes easily.

7. Garnish with the remaining dill⁵ and serve.