On impulse I bought some posh wild salmon from Planet Organic this week. I looked at the price and thought, “Imagine if I was paying for this in a restaurant, it would be TWICE as much” and took the plunge.

It was utterly lovely! Much firmer and tastier than many a salmon steak I have had recently. Methinks I shall treat myself to this every now and then. Good for my Omega-3s innit?!

It was easy to decide what to do with fillet #1 as I had some fresh dill in the fridge

and there always tends to be a lemon or two going hard on the cake stand…

I can now remember the ingredients for Ian’s salmon off the top of my head when standing motionless in a supermarket dumbfounded about what to cook for dinner. Easy! Salmon, onions, dill, butter, lemon juice. It is a breeze to make too.

Although I didn’t make the Watercress Sauce this time. This was partly because I had some Hollandaise Sauce I wanted to use up. Of course, I forgot all about that when it was time to serve up as I’d made a lovely chopped salad with all the bits and pieces knocking around in my vegetable CRISPING drawer. This was a delicious spinster dinner!

Methinks an Eggs Benedict Cumberbatch might be on the cards to use up that Hollandaise Sauce I forgot all about…

I’ve just discovered the Ron Burgundy Podcast and it is making me laugh a LOT.

Ron did a whole episode with one of the stars of Game of Thrones as a guest and persisted in calling it Throne of Games. Many of you will know Ian McShane from Throne of Games of course, but I know him as LOVEJOY!

Here’s Ian’s recipe video in an ad for Sainsbury’s plus my transcription of the recipe. If you want to go the whole hog do bear in mind that if you are just rustling this up for two people, you’ll probably have quite a bit of the watercress sauce left over. But that’s what jacket potatoes are for, right?!

Ian McShane’s Salmon Steaks with Watercress Sauce

2 salmon steaks

Medium onion, thickly sliced into rings

Dill, two sprigs

1/2 lemon


3/4 cup / 170 grams fromage frais

Pack of watercress

New potatoes to serve

Lightly butter two pieces of cooking foil.  Place two slices of onion on each piece of foil next to each other.  Place a sprig of dill on top of the onions.  Place the salmon on top.  Squeeze a little lemon juice over each salmon steak.  Add a knob of butter.  Season.  Wrap the salmon up and bake in a medium oven for 20 minutes.  Meanwhile, empty fromage frais into a bowl, finely chop one pack of watercress and add to fromage frais.  Mix thoroughly and season.  Remove the salmon from the foil and serve with new potatoes and the watercress sauce.

Serves 2

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