Name: Mustard-baked salmon with kipflers and fennel tzatziki
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 500 gm small kipfler potatoes, scrubbed, halved lengthways; 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle; 2 garlic cloves, crushed; 2 tbsp honey Dijon mustard; 800 gm piece salmon, skin on, pin-boned; 3 small lemons, thinly sliced, patted dry; 1 baby fennel (180gm), coarsely grated; 50 gm feta, coarsely grated; 140 gm Greek-style yoghurt; 2 tbsp lemon juice; 1 tbsp chopped dill; Watercress sprigs, to serve

Mustard-baked salmon with kipflers and fennel tzatziki

Guaranteed to please the table.

Mustard-baked salmon with a small bowl of fennel tzatziki on the side.

Serves 4 - 6

Prep

15M

Cook

45M

Total

Baked salmon gets a tangy upgrade in this mustard-baked salmon recipe made with honey Dijon mustard and lemon juice and crowned with thin lemon slices. Serve this winning salmon dish with crispy kipfler potatoes and fennel tzatziki. And be sure to drizzle with olive oil before serving.

Ingredients

500 gm small kipfler potatoes, scrubbed, halved lengthways

60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle

2 garlic cloves, crushed

2 tbsp honey Dijon mustard

800 gm piece salmon, skin on, pin-boned

3 small lemons, thinly sliced, patted dry

1 baby fennel (180gm), coarsely grated

50 gm feta, coarsely grated

140 gm Greek-style yoghurt

2 tbsp lemon juice

1 tbsp chopped dill

Watercress sprigs, to serve

Method

1.Preheat oven to 220°C fan-forced. Place potatoes on a large oven tray lined with baking paper. Toss with 1 tbsp oil; roast until partially cooked (15 minutes).

2.Meanwhile, combine garlic and mustard in a small bowl; season to taste. Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste.

3.Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes).

4.Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl; season to taste.

5.Place salmon on a platter with watercress. Serve with kipflers and tzatziki drizzled with extra olive oil.