600g new potatoes
600g salmon fillets
Salt and black pepper
40g cold Connacht Gold Garlic and Herb Creamery Butter, cubed
1 shallot, chopped
120ml white wine
1 tbsp Dijon mustard
2 tbsp fresh dill, chopped
1 Add the potatoes to a large saucepan of water and bring to the boil. Cook for 15 minutes until tender. Drain and set aside.
2 Heat the grill to high and place the salmon on a baking tray lined with foil. Season with salt and pepper and grill for 7-10 minutes until it is easily flaked with a fork.
3 Heat a pat of the butter in a frying pan over a medium heat and cook the shallot for one minute. Add the wine and cook for three minutes until it reduces by half.
4 Reduce the heat to low and whisk in the mustard. Remove from the heat and whisk in the remaining butter.
5 Cut the potatoes into thick slices and alongside the salmon with the sauce poured over.
Per Serving 528kcals, 28.5g fat (8.2g saturated), 25.5g carbs, 2g sugars, 36.5g protein, 3.9g fibre, 0.19g sodium