Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...
Bring to a simmer and cook for 5-7 minutes until the sauce thickens. Stir in lemon juice, zest and dijon mustard then season with salt and pepper to taste. 5) Serve the roasted salmon on a bed of ...
This week’s recipe, which features a classic combination of steamed salmon and lemon ... Spoon the sauce over the fish to coat. Add the parsley leaves and serve immediately.