by Gordon Hamilton

Created on: November 25, 2008

Fresh salmon is by no means one of the most inexpensive meals we can have or fish we can buy but as a special treat, it is more than worth the outlay, provided it is prepared properly. Salmon, like tuna, is a fish which should always "appear" that little bit underdone. This is important to stop the fish from drying out.

For this delicious meal, you will require per person:

1 salmon steak (skin on and about 1" thick)

5 or 6 baby new potatoes (whole and un-peeled)

3 or 4 broccoli florets

1 wedge or slice of fresh lime

2 stalks of fresh dill

Pinch of chopped dill leaves

Knob of butter

Salt

Method

Put the potatoes in a large pan, add a pinch of salt and enough boiling water to completely cover them. Bring back to the boil and simmer for 30 minutes or until soft.

Put oven on to pre-heat to 200 degrees celsius or equivalent. Foil line a large baking sheet and drizzle a little olive oil on it. Place the salmon on the oil and move it gently around to coat the underside before turning it over and doing the same again. Place two sprigs of dill in an "x" cross over each steak and cover with another sheet of foil, wrapping the edges tight to seal. Place in the pre-heated oven for 15 minutes.

Seven or eight minutes before the salmon and potatoes are ready, put the broccoli in a pan with a little salt and cover with boiling water. Bring back to the boil and simmer until potatoes and salmon are ready.

Drain potatoes and return to empty pot. Add butter and pinch of chopped dill and swirl around to coat. Remove the salmon from the oven - discarding the sprigs of dill - and drain the broccoli. Plate up your meal, add the wedge of lime next to the salmon and serve.

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