Salmon with Orange and Mustard Sauce

the white part of 3 scallions, chopped
grated zest and juice of 1 large orange
pepper
4 x 5-ounce salmon steaks
4 tablespoons butter
1 tablespoon Dijon mustard
2/3 cup light cream
1 teaspoon lemon juice
salt

To Garnish
1 Sprig parsley
orange slices

Put the scallions, orange zest and juice and a good grinding of pepper on a flat dish that is big enough to hold the salmon steaks in a single layer. Turn the salmon steaks in the marinade and leave for about 45 minutes, turning once or twice.

Melt the butter and heat to sizzling point in a skillet. Scrape the marinade pieces from the salmon back into the dish. Fry the salmon for 3-4 minutes each side or slightly longer if the steaks arc thick until a knife slides in easily next to the bone. Remove the fish from the pan and keep warm.

Add the marinade to the pan and bring to a boil. Boil for 1 minute, then stir in the mustard, cream and lemon juice. Season with salt. Let it bubble up, then simmer for a further minute. Remove the pan from the heat, add the butter and stir it in. Pour the sauce over the salmon steaks, garnish and serve immediately.

SERVES 4