Grilled salmon with dijon dill sauce

Chef Dheeraj Paal Singh is the man behind the deliciously wholesome food at Camelot, Jim’s Castle since April 2005, before which he was Chef at J.W. Marriott in Mumbai.

A specialist in continental cuisine, he is also highly accomplished in Italian and Indian cooking.

Ingredients
Salmon:
1 (8oz.) salmon fillet
1 clove minced garlic
1 squeeze of lime juice
Olive oil
Salt and black pepper (to taste)

Sauce:
1 tsp minced shallots
1 tsp minced garlic
1 tsp fresh or dry dill weed
1 tsp Dijon mustard
1 cup heavy cream

Method
Mix garlic, lime juice, olive oil, salt and pepper to taste and coat salmon before grilling in the oven for 10- 12 min.
For sauce, sauté shallots and garlic in butter until tender. Add cream, Dijon mustard and dill. Bring to the boil and reduce liquid to sauce consistency.
Place salmon on a plate, cover with sauce and garnish with a sprig of dill and a lemon wedge.