Baked salmon fillet with mustard-dill crust on steamed mairübchen and spring onions

Name: Baked salmon fillet with mustard-dill crust on steamed mairübchen and spring onions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Federation Spring onions; 600 g Mairübchen; 1/2 bunch Dill; 75 g Dijon mustard with honey; 500 g Salmon fillet (on skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1 pinch Sugar; 7-10 Tbsp Lemon balm and lemon slices; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Federation Spring onions
600 g Mairübchen
1/2 bunch Dill
75 g Dijon mustard with honey
500 g Salmon fillet (on skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1 pinch Sugar
7-10 Tbsp Lemon balm and lemon slices
baking paper

Directions

1
Clean, wash and cut the spring onions into rings. Clean, peel and slice the tubs. Dill wash, shake dry and cut finely. Mix dill and mustard. ##Wash fish, dab dry, cut into 8 slices and season on both sides with salt and pepper.
2
Place on a baking tray lined with baking paper. Brush the top with mustard-dill mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-14 minutes. In the meantime heat up oil in a pan.
3
Add Mairübchen and stew for about 5 minutes, turning. Add spring onions and stew for another 2-3 minutes. Season to taste with salt, pepper and sugar. Take the fish out of the oven. Arrange vegetables and 2 fish slices on plates.
4
Garnish with lemon slices and lemon balm. Herb butter ###baguette## tastes good with it.