I do know a lot of people out there will be looking or something different to have for their Easter dinner and with that in mind I would like to pass onto you my recipe for Salmon Fillets with Prawns and Warm Dijon Mustard Dressing.

This is quite a decadent dish and is full of subtle and unusual flavours you wouldn’t normally put together. Breaking with my usual mould, I will provide the recipe for both the fish AND the dressing.

This recipe is simple and quick, however, if you wish to make this in larger batches, you will have to be careful when reheating it as you can easily overcook the Salmon and Prawns.

Ingredients for 2 Salmon Fillets

2 Salmon Fillets, 1 hand full of Prawns (cooked and shelled) approx 10 – 16, 1 Shallot, finely chopped, 6 Cherry tomatoes, Halved, 1tsp Butter, Freshly Ground Black Pepper, TINY amount Lemon Juice

Ingredients for Dijon Dressing

1tsp Butter, ½ Clove Garlic (crushed), ½ tsp Dijon Mustard, ¼ Glass Dry White Wine.

Method for Making Salmon Fillets

Pre-heat oven to 200C, trim and prepare the salmon fillets removing the skin if preferred.

Finely dice Shallot and halve the Cherry Tomatoes

Soften the butter and combine with the pepper and the lemon juice.

On individual sheets of foil (enough to make a loose parcel) place the individual fillets, and top with ½ of the butter mixture.

Sprinkle over the Prawns, Shallot and Cherry Tomatoes.

Wrap the fish up in loose parcels, and leave to stand for 5 minutes in the fridge.

Remove from the fridge, and place into the oven for 15 – 20 minutes checking regularly.

Method for the Dijon Dressing

Add all ingredients to a sauce pan, bring to the boil and simmer until the desired consistency is achieved.

Serve with 2 Vegetable Sides and a side salad.


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