A simple dish, but one we enjoyed!
First, make the dill mustard sauce by melting a Tbs butter in a saucepan and adding a Tbs plain flour. Cook for a minute or two,
then slowly add in whole milk, stirring all the while over a low heat, until you have a nice smooth and thickish sauce. Season
with a little salt and freshly f=ground black pepper, then stir in a Tbs grain mustard and a Tbs of chopped fresh dill. Keep warm.
Season salmon fillets with sea salt and pepper and fry in olive oil and butter until crispy and tinged with brown on both sides.
Serve the salmon with the mustard dill sauce, accompanied with buttered new potatoes and asparagus.