Super speedy supper

Now, it’s not that I don’t like fish. I do. I just don’t love oily fish that is so good for you that eating it like  treating your body to an inner spa treatment.  Or something. But my husband and my daughter love it – and I know I should eat it, so I am always looking for sauces that really pack a punch to balance out the rich, oily taste.

I am also slightly obsessed with finding ‘proper’ (i.e. not from a packet or ready-made) suppers that can be prepared in a matter of minutes, but still taste like you’ve cooked. (Know what I mean? The Crumbs girls are a an amazing resource for this type of meal. Any blog that has a section dedicated to 5 minute meals has my vote.)

Anyway, this evening I cooked a recipe from another blog – which is now a book: Dinner: A Love Story. It’s a lovely blog, and a great book – read it as much for the story of an evolving family life as for the recipes. It involved salmon. And it was completely delish.


Royal Salmon with Yoghurt-Mustard Dill Sauce


1 salmon fillet per person
1/2 cup plain yoghurt (about 120ml, if you like exact measurements. I just added about 4 dollops using a tablespoon. Use low fat if you are inclined to make this extra healthy)
1 heaped teaspoon Dijon mustard (I used a tablespoon of grainy because a. I misread teaspoon and b. This was for R and I, not little C)
1 generous tablespoon chopped fresh dill
Squeeze of fresh lemon

Preheat the oven to about 200C/gas mark 7

Season the salmon. Line a baking dish with foil and place the salmon in it. Roast for 15 minutes.

Meanwhile, in a small bowl, whisk together the yoghurt, dill, lemon juice (thinking about it, grated lemon rind could also be v nice here), season to taste. Serve salmon pieces with a dollop of sauce (LOTS in my house) and accompaniments of your choice. (Brown rice or crushed new potatoes with parsley would look more exciting on the plate, I admit.)

Dinner: A Love Story, It all begins at the family table by Jenny Rosenstrach (Buy it here)

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