Chef Dheeraj Paal Singh is the man behind the deliciously wholesome food at Camelot, Jim’s Castle since April 2005, before which he was Chef at J.W. Marriott in Mumbai.
A specialist in continental cuisine, he is also highly accomplished in Italian and Indian cooking.
Ingredients
Salmon:
1 (8oz.) salmon fillet
1 clove minced garlic
1 squeeze of lime juice
Olive oil
Salt and black pepper (to taste)
Sauce:
1 tsp minced shallots
1 tsp minced garlic
1 tsp fresh or dry dill weed
1 tsp Dijon mustard
1 cup heavy cream
Method
Mix garlic, lime juice, olive oil, salt and pepper to taste and coat salmon before grilling in the oven for 10- 12 min.
For sauce, sauté shallots and garlic in butter until tender. Add cream, Dijon mustard and dill. Bring to the boil and reduce liquid to sauce consistency.
Place salmon on a plate, cover with sauce and garnish with a sprig of dill and a lemon wedge.
