Mustard-Baked Salmon with Potato and Fennel Tzatziki
Served with crispy kipfler potatoes and a fennel tzatziki, this mustard-baked salmon recipe is perfect for lavish dinner parties.
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Ingredients
- 500 gm small kipfler potatoes, scrubbed, halved lengthways
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 2 tbsp honey Dijon mustard
- 800 gm piece salmon, skin on, pin-boned
- 3 small lemons, thinly sliced, patted dry
- 1 baby fennel (180gm), coarsely grated
- 50 gm feta, coarsely grated
- 140 gm Greek-style yoghurt
- 2 tbsp lemon juice
- 1 tbsp chopped dill
- Watercress sprigs, to serve
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