Salmón de Chile fillets with dill and honey and mustard sauce
(Makes 6 to 8 servings)

- 1 kilo of Salmón de Chile fillet

For the marinade:
- 1 tsp salt
- 3 tbsp of brown sugar
- ½ cup of fresh dill or 2 tbsp of dry dill
- ½ tsp of freshly ground pepper
- 2 tbsp of chopped scallions (the white bulb)
- 1/3 cup of olive oil
- 1 tbsp of lemon zest
- 50 cc of lemon juice

For the sauce:
- 1 tbsp of mustard
- 1 tsp of dried dill
- 1 tbsp of honey
- 1 cup of sour cream

1. Mix the herbs, dill, chopped chives, with lemon zest, brown sugar, salt and pepper.
2. Emulsify everything with olive oil, pour the lemon juice and mix well. Set aside.
3. Put the salmon in a refractory dish, skin side down, and cover completely with the marinade.
4. Leave covered in the refrigerator, for an hour. Turn occasionally.
5. Pre-heat the oven at 200ºC.
6. Cook the salmon for 20 minutes with its juices until tender. While cooking, prepare the mustard and honey sauce.
7. Serve with mustard and honey sauce and accompanied by a green salad

Hand-on time 30 minutes