Roasted Salmon with Scallops and Mustard Butter


I can’t tell you how good this is. I was introduced to it by Guy Harrington, one of our dear researchers, who in his day ran many a restaurant or strummed the piano in far off bars. We had it as a starter, but it could be a splendid main course with a few new potatoes.


  • 900g/2lb salmon middle cut, boned, or fillets
  • 150g/6oz butter
  • 8 scallops, without roe
  • 3 generous tsp wholegrain mustard
  • 4 level tsp dried dill weed, or 2 tsp each of dried and fresh dill
  • salt and freshly ground pepper
  • 275g/10oz fresh spinach or rocket


Preheat the oven to 230°C/450°F/Gas 8. Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes. Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and place the scallops round it, baste with the mustard sauce. Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach or rocket and spoon over the mustard butter.