Spring Time Lunch: Baked Salmon with Parsley Sauce
Salmon is always my favourite ingredient for a spring time Sunday lunch. This recipe is very simple and clean. Fresh flavours combine effortlessly.
Ingredients for 4 Servings
For the Salmon
4 x salmon filets of about 150gr / 5 oz. each
Juice of one lemon
1 x tbsp of olive oil
Salt and freshly ground black pepper
For the Sauce
15gr / 0.5 oz. unsalted butter
15gr / 0.5 oz. plain flour
300ml / 10 fl oz. semi-skimmed (half fat) milk
2 x heaped teaspoons of Dijon mustard
A large handful of flat leaved parsley chopped very finely
Salt (easy on the salt as the mustard can be salty)
To bake the Salmon
- Pre-heat your oven to 200°C / 400°F.
- Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely. Place the fish on the foil. Drizzle over the oil and the lemon juice. Sprinkle over the salt and the pepper.
- Cover your fish with the foil, making a loose parcel.
- Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon filets are.
- While the salmon is baking you can make the sauce.
To Make the Sauce
- Melt the butter in a heavy bottomed pan. Not a non-stick pan.
- Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)
- Add about half third of the milk, whisk vigorously, it will be lumpy, don’t worry.
- Once this is thickened into a mass, add the other half and whisk until smooth.
- Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes.
- If at any point you feel the sauce is too thick, add a little bit of milk.
- Check for seasoning and serve.
Tips and Variations
- I like to serve this dish with some boiled new potatoes and either broccoli or green beans.
- You can use other fish too. Trout works very well, or milder tasting fish like whiting, cod or halibut.
- Try adding some chives to the sauce for an extra flavour.
- You can make the sauce in advance. It may seem thick, but when you heat it gently again, it should reach the texture you want. If not, just add some milk.
- For a really luxurious version, use cream instead of milk, or use half cream, half milk.
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