This is really all about the sauce, which would be equally wonderful with chicken or duck.
4 salmon fillets
1 bunch fresh dill sprigs
4 scallions
1 tbs. kosher salt
1 tbs. granulated sugar
1/2 tsp. peppercorns
1 1/2 tbs. Dijon mustard
1 tbs. soft brown sugar
1/2 cup sour cream
1 1/2 tbs. white wine vinegar
Lay the salmon in a small roasting tin. Add half of the dill, the scallions, salt, granulated sugar and peppers corns. Cover with water and bring to a boil, then turn the heat down to a gentle simmer, cover the tin with foil and cook for 10 minutes. Turn off the heat and leave for 20 minutes, by which time the salmon will be perfectly cooked and succulent. (Alternatively, bake the salmon for 15 minutes in the oven at 400°F.)
Stir together the mustard, brown sugar, sour cream and vinegar. Chop the remaining dill. Serve the salmon drizzled with the sauce and topped with the chopped dill.
Serves 4
Cooking with Nigella 