‘Gravlax’ baked salmon with sweet dill-mustard sauce recipe | Sainsbury`s Magazine

Ingredients

• 2 x 600g salmon fillets
• 1 tbsp vegetable oil
• 1 tsp juniper berries
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tbsp flaky sea salt
• 50g light brown sugar
• 2 tbsp gin
• 1 tbsp lemon juice plus 1 lemon, thinly sliced
• 1 x 20g pack dill, chopped
• 4 tbsp Dijon mustard
• 4 tbsp lemon juice
• 4 tbsp light brown sugar
• 4 tbsp vegetable oil
• 2 tbsp chopped dill