I can’t tell you how good this is. I was introduced to it by
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.