Salmon with Dill Cream Sauce

• Salmon with Dill Cream Sauce
• About 8 sprigs fresh dill, stalks removed
• 3 spring onions, cut into 1.5 cm pieces
• 2 tbsp (30 ml) fresh lemon juice
• 2 tsp (10 ml) finely grated unwaxed lemon zest
• 1 garlic clove, crushed
• 1/2 tsp salt
• Freshly ground black pepper, to season
• 50 ml olive oil
• 125 ml soured cream
• 4 skinned salmon fillets, about 125 g each

Place the dill leaves, shallots, lemon juice, lemon zest, garlic and 1/4 tsp salt and pepper in a food processor. Pulse until finely chopped. With the motor running, slowly pour in the oil until well combined. Divide the mixture in half. Stir one portion with the soured cream; set aside. Season the salmon with the remaining salt and pepper. Brush the remaining dill mixture over the salmon.

Turn the OptiGrill on. Select the Fish programme and press OK. Once the purple indicator light has stopped flashing, place the salmon on the grill and close the lid.

Cook until the indicator light has changed to yellow. Serve the salmon with the reserved soured cream mixture on the side.