Kitchen & Bar

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The bar under the name is the map. Swipe it sideways if a destination sits off-screen. On Tonight, the button pinned to the bottom cooks the lead dish.

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After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Dinner · 18 min · 2 plates

Mustard dill salmon

The gravlax sauce as a glaze. Don't overcook the fish.

The sheet · 2 plates · 18 min

easy

Why tonight. The gravlax sauce as a glaze. Don't overcook the fish.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • salmon
  • dijon
  • dill
  • lemon

Good if you have them, fine if you do not: honey.

Method

  1. Mustard, dill and a little honey whisked into a paste and spread on the flesh side only.
  2. Skin side down in a hot pan or on a hot tray, and left alone so the skin crisps.
  3. Pull it while the middle still looks slightly translucent. It carries on cooking on the plate.
  4. Lemon at the end. Mustard and honey are both assertive and the acid keeps it from being a glaze.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

salmon
Fatty enough to forgive a lot, but not overcooking.
dijon
Sharpness and, more usefully, emulsifying power — a spoonful is what holds oil and vinegar together in a dressing that would otherwise split.
dill
Grassy and slightly anise, and it belongs to cold food more than hot.
lemon
Acid you add at the end, not the start.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy salmon and dijon workBack to the ranking