August 13, 2020
With only a few ingredients and no need to pre marinate, this mouth-watering dish is a great go-to for date night, busy weeknights or a festive weekend lunch.
TOP TIP: For an extra crusty, caramelised finish, place fish skin side up under grill for 2 minutes prior to serving.
1Boil Potatoes till slightly firm and cut in medium thick slices
2Melt Nuttelex in a small pot over low heat, once runny, add honey, garlic, lemon juice, and whisk until mixture is combined.
3Line baking tray with foil and then greaseproof paper then line with cooled and sliced sliced potatoes, then onion rounds.
4Place salmon (skin side down) on onions and either, spoon or carefully pour the buttery mixture evenly over the fish.
5Add dill, peppercorns, salt and fresh cracked pepper over fish. Then add another long piece of foil and fold into sides to create a sealed parcel over fish.
6Place in a preheated oven and bake at 190°C 15-20 minutes or until cooked through.
7Serve immediately and garnish with fresh parsley, lemon slices and wedges.