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Pan-Roasted Wild Salmon & Dill-Mustard

Pan-Roasted Wild Salmon & Dill-Mustard

20 - 30 minutes, Fish, Lunch, Main -


  • 2 tbsp. Maille Dijon Mustard
  • 2 tbsp. Maille White Wine Vinegar
  • 2 tbsp. sugar
  • 2 egg yolks
  • 225ml Maille Hazelnut Oil
  • 169ml sunflower or vegetable oil
  • 1 tbsp. snipped dill (or to taste)
  • 2 plum tomatoes, cored
  • 2 tsp. Maille Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • 1 tbsp. vegetable oil
  • 4 wild salmon or farmed salmon fillets (110g)
  • 680g baby spinach

Marcello Tully

Marcello Tully, the Brazilian-born chef, started his career at 14 and may not have anticipated working on the starkly beautiful island of Skye, crafting some of the most exquisitely refined Scottish-influenced food on the planet.


*If oven-proof skillet is not available, before baking, thoroughly wrap handle of skillet with heavy-duty aluminum foil.

  1. Preheat oven to 180∘C.
  2. Beat Maille Dijon Mustard, Maille White Wine Vinegar, sugar and egg yolks in small bowl with wire whisk. Slowly add Maille Hazelnut Oil and sunflower oil, beating constantly with wire whisk. Stir in dill; set aside.
  3. Make small shallow cross-like cut in bottom of each tomato. Cook tomatoes in boiling water 20 seconds. Remove with slotted spoon and add to ice water. Peel skin, then cut tomatoes in half and remove seeds. Chop tomatoes, then toss with 2 teaspoons Maille Olive Oil, salt, pepper and pinch of dill; set aside.
  4. Heat vegetable oil in large, heavy-duty oven-proof skillet* and cook salmon, skin-side down, 3 minutes. Turn salmon, then place skillet in oven. Bake until salmon flakes with a fork, about 8 minutes. Season with salt and pepper.
  5. Cook spinach in salted boiling water 30 seconds. Drain, squeezing out as much water as possible. Season with remaining 2 tablespoons Maille Olive Oil, salt and pepper.

To serve

Arrange spinach on 4 serving plates. Top with salmon, skin-side-up, then squeeze on lemon juice. Spoon dressing around salmon, then top with tomato mixture.