Mustard crust salmon with beetroot & dill

• large salmon fillets↗5

  scaled and skin on, about 200g each

• Dijon mustard↗5 tsp tsp
• yellow mustard seed5 tbsp tbsp
• light olive oil↗5 tbsp tbsp
• packs cooked beetroot↗3 x 250

  (not in vinegar)

• white wine vinegar↗1 tbsp tbsp
• large buch dill↗fonds from 1

  fonds from 1

• bag wild rocket↗100g g
• pots soured cream↗2 x 142ml ml

  to serve

• wholegrain or Dijon mustard1 tsp tsp

  to serve

Step-by-step instructions

1. 1

   Slash the skin on each fillet a couple of times, then season all over. Spread mustard over the skin side. Tip the mustard seeds onto a plate, then press the salmon skin-side down into them. Tap off any excess.

2. 2

   Heat 2 tbsp oil in a heavy frying pan and fry the salmon, crust-side down, for 5 mins or until the skin and crust is crisp and golden. Turn, then cook for another 1-2 mins or until cooked through. Leave to cool, then keep in the fridge, loosely covered, for up to a day.

3. 3

   Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.

4. 4

   To serve, chop dill and stir into dressing. Toss with radishes, beetroot and rocket, and transfer to a platter. Serve salmon on top of the beetroot. Mix the soured cream and Dijon mustard, season and serve on the side.