Salmon With Herb Mayonnaise

The trick with this salmon recipe is to make sure that your herbs are absolutely fresh. If you have your own herb garden you are quids ahead.

The mayonnaise can be store bought if you wish, as can the French dressing, although I use a simple vinaigrette made from one part white wine vinegar to three parts olive oil and a little salt.

If you hate dill – and some people, including my wife, do – leave it out.

First the ingredients for the mayonnaise. Assemble:

1tbs chopped flat-leaf parsley
1tbs chopped mint
1tbs chopped dill
1tbs chopped chives
3tbs French dressing or vinaigrette 2tbs heavy cream
½ cup of mayonnaise
1tbs lemon juice
1tsp Dijon mustard

All you have to do is mix all the ingredients together and chill in the refrigerator for about 30 minutes.

For the salmon, choose 6 evenly sized salmon steaks, wipe them over with oil and season lightly with a little salt and white pepper.

Heat a large pan containing 60g of butter plus about 1 tablespoon of oil. When the butter is foaming add the fish and sear on both sides. Allow about 2 minutes a side for this.

Reduce the heat and cook for a further 3 minutes each side, turning once only, or until the fish is done to your liking.

Serve decorated with a couple of dill fronds and spoon a little of the mayonnaise to one side. Hand the remainder separately.

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