Creamy Lemon-Chive Salmon Steaks

Salmon fillets rolled into steaks, coated in a honey-mustard marinade and grilled, finished with a creamy garlic, lemon and chive sauce. Served with rice and buttered leeks.

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Recipe Info
Servings: 6
Prep: 20m
Cook: 20m
Total: 40m
Ingredients
  • 6 skinless salmon fillets
  • Zest of 1 lemon, divided
  • Salt and black pepper, to taste
  • Oven-safe cooking twine
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • 1 tsp mustard
  • 1 tsp crushed garlic
  • 250ml double cream (or non-dairy cream)
  • Small handful of fresh chives, chopped
  • 300g basmati rice, to serve
  • 4 leeks, trimmed and thinly sliced, to serve
  • 25g butter
Instructions
  1. Cook the rice according to the packet instructions and keep warm.
  2. Roll each salmon fillet into a round steak shape and secure with oven-safe cooking twine.
  3. Mix the mayonnaise, honey and mustard. Brush the mixture over the salmon, then season with half the lemon zest, salt and black pepper.
  4. Place the salmon under a hot grill for about 10 minutes, or until golden on top and cooked to your liking, watching closely as the honey can brown quickly.
  5. Meanwhile, melt the butter in a frying pan over a medium heat. Add the leeks with a pinch of salt and cook gently for 8-10 minutes, stirring occasionally, until soft.
  6. For the sauce, briefly sauté the garlic in a saucepan. Add the cream, remaining lemon zest, salt and black pepper. Simmer gently until slightly thickened.
  7. Stir the chopped chives into the sauce, then remove from the heat.
  8. Remove the cooking twine from the salmon and spoon over the warm sauce. Serve with the rice and buttered leeks.
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