INGREDIENTS
Fresh salmon- 1 kg
Olive oil- 6 tbsp
Mustard seeds- 2 tbsp
Dijon mustard – 2 tbsp
Heavy cream- 3 tbsp
Rice vinegar– 3 tbsp
Garlic cloves- 4 ( grated)
Black pepper – To Taste
Salt- To Taste
For Serving
Cream cheese- 1/2 cup
Chopped parsley/dill leaves- 3 tbsp
Black pepper- To Taste
INSTRUCTIONS
In a medium pan, heat olive oil, add mustard seeds and fry for 1 minute. Set aside and let it cool.
Take a large ziplock bag, combine heavy cream, olive oil, Dijon mustard, grated garlic, black pepper, rice vinegar, and salt. Place salmon pieces into it and leave them to marinate for at least 1 hour.
Preheat your oven to 450 F or 225 C.
Place marinated salmon on the lined baking dish ( skin-side down).
Generously brush with marinade and bake for 15 minutes or until just cooked.
In a medium bowl combine chopped parsley/ dill with cream cheese. Place or pipe this cream cheese filling onto salmon.
