You will need:
2 George Foreman Lemon Pepper Salmon Fillets
Vegetables: 1 medium carrot (peeled), ½ parsnip (peeled), ½ courgette, ½ red pepper (seeds removed), ½ yellow pepper (seeds removed), 1 tsp herb infused oil (or use plain olive oil), black pepper (or use lemon pepper for extra flavour)
Wholegrain Mustard & Dill Crème Fraiche: 3 heaped tbsp reduced fat crème fraiche, 1tsp wholegrain mustard, white pepper, small bunch fresh dill (finely chopped)
To make:
Make the wholegrain mustard & dill crème fraiche by simply combining the ingredients & mixing well. Refrigerate until required.
Using either a food processor with a fine slicing attachment or a sharp knife, cut all the vegetables into long, thin strips. Coat with the herb infused oil and black pepper (these can be prepared ahead of time & left in the fridge for up to 24 hours). Place the Salmon fillets onto the hotgrill and cook for 5 minutes, after that add the vegetable strips and continue cooking for another 3 – 5 minutes. Remove the cooked salmon & vegetable strips and serve a spoonful of the mustard & dill dip on the side or over the hot salmon.
