Super Salmon Supper

As I sit here at 5:43am hiding out of sight in my daughter’s nursery waiting for the ‘granular’ white noise to kick in I thought I might as well get on with another blog post. This is the 3rd time since just before 5am that I have CRAWLED into the nursery carefully given her the dummy while hiding below sight, waited for her breathing to slow to sleepy breathing and CRAWLED out. The things we do to get our babies to sleep just that little bit longer.
I try to plan our dinners for the week the Saturday or Sunday before. I do this for a number of reasons, the biggest being that I am not the quickest decision maker and when faced with the question of “What do you fancy for dinner?” I will invariably have the answer of “I don’t mind” only to remember that I DO actually mind as I reject fifteen different suggestions. So each weekend I write up a blackboard of the following week’s menu. There are a couple of recipes that I have in my arsenal that are really good space fillers. You know – the ones that are quick and simple enough that don’t need to have your brain massively in gear to get them done. If you get the measurements a bit off as well it doesn’t matter much as you’ll probably just get a bit of extra sauce – which is a win in my book. 

I first had this dish in Champéry in Switzerland in 1996 (I think). It was cooked by a Canadian chalet girl called Vic. My mother tells me it was done with mayonnaise and not crème fraiche though. The idea of cooked mayonnaise doesn’t really appeal to me I’ll be honest so I’ve been cooking it this way since I moved to London and learnt to fend for myself back in 2006.
Keep it simple and serve it with green beans and some new potatoes – it’s Jersey Royal season – go on, treat yourself. Also – I don’t know about your Sainsbury’s (I assume it’s across the board) the size of their own salmon fillets has now got so ridiculously small that 2 fillets are now pretty much the width of what one fillet used to be. Brexit presumably. Waitrose and Tesco still have normal size fillets as does the actual fish counter in Sains. If you can, try and get those as you’ll still be hungry if you have one of Sainsbury’s pre-packaged fillets and you shouldn’t have to fork out to by 2 packets. First world problems – I know. It’s not a looker of a dish and I don’t have it all plated up, but it is delicious – I promise!

2 x salmon fillets (skin on is best)
2 heaped tbsp crème fraiche
1 heaped tsp wholegrain mustard 
A squeeze of lemon juice (around 1/2tsp)
Salt & Pepper

  • Pre-heat your oven to 180 degrees
  • If you’re having potatoes with this get them cooking first (they will take longer to cook than the salmon)
  • Mix the crème fraiche, mustard and lemon juice together in a bowl
  • Line a baking sheet with foil and place the salmon fillets, skin side down onto the foil
  • Carefully cover the top of each fillet with the crème fraiche mixture 
  • Place into the oven for 10 minutes 
  • While the salmon is in the oven cook whatever green veg you’re having with it and, theoretically anyway, it’ll all be ready at the same time.

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