200 ml of either grapefruit juice, orange juice, lemon juice or lime juice
4 tbsp clear honey
1 tbsp wholegrain mustard
small pack dill, chopped
800 g fillet of salmon, deboned and skinned
- Heat oven to 180C fan. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.
- Arrange the sliced fruit in the bottom of a casserole dish and scatter it with half the dill. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. Scatter with more dill before serving.