Roasted Salmon with Scallops and Mustard Butter

Name: Roasted Salmon with Scallops and Mustard Butter
Ingredients: 900g/2lb salmon middle cut, boned, or fillets; 3 generous tsp wholegrain mustard; 4 level tsp dried dill weed, or 2 tsp each of dried and fresh dill; 8 scallops, without roe; 275g/10oz fresh spinach or rocket; 150g/6oz butter; salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

900g/2lb salmon middle cut, boned, or fillets
150

Fish course
Pescatarian
Spicy
Gluten-free

Method

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