SALMON WITH CREAMY DILL SAUCE

PREP + COOK TIME 25 MINUTES SERVES 4

2 teaspoons olive oil

4 x 220g salmon fillets, skin still on 1 small brown onion (80g),

peeled and chopped finely

1 cup (250ml) pouring cream 1 tablespoon coarsely chopped

fresh dill

1 Place the oil in a large frying pan. Turn the stove on to medium-low and heat the pan. Add the salmon, with the skin-side down; cook for 5 minutes or until skin is crisp. Use tongs to turn salmon over; cook for a further 3 minutes for medium-rare or until the fish is cooked the way you like it. Lift the salmon out of the pan. Transfer to a large plate; cover with foil to keep it warm.

2 While the fish is cooking, place the onion and cream in a small saucepan. Turn the stove on to medium and heat the cream mixture until it is boiling. Turn down the heat and let it simmer, without a lid, for 8 minutes or until it has become slightly thick. Take the saucepan off the heat; stir in the dill.

3 Serve the salmon with the creamy dill sauce.

STEP-BY-STEP SALMON A Cook the salmon fillets, skin-side down, until skin is crisp, then turn over and cook the other side.

B When the cream sauce has thickened slightly, remove the pan from the heat and stir in the dill.