- Place the salmon onto a chopping board flesh side down and use a sharp knife to make several incisions into the skin of the salmon fillet, the incisions should be about 5mm deep.
- Place the salmon onto a plate and smear the mustard over the salmon so it covers the entire surface area of the fish, season with salt and pepper and scatter the chopped dill over the salmon.
- Drizzle with olive oil and then turn the salmon so that the dill covers all of the salmon, cover with cling film and allow to sit in the fridge.
- To make the Salsa Dragoncello chop the herbs and the garlic very finely. Place them in a bowl with the breadcrumbs. Gradually add the oil, mixing well. Season with salt, pepper and red wine vinegar. Set aside until needed.
- Cook the salmon on a pre-heated grill plate or BBQ skin side down for 2-3 minutes, use a spatula to flip the salmon and cook for a further minute. Remove and allow to rest.
- Either tear into the salmon using tongs or slice with a knife and arrange the salmon skin side up on four plates or one larger plate for the middle of the table and finish with a big dollop of Salsa Dragoncello
Serves four
Watch Tobie Puttock making this recipe here.
