Step 1

Preheat the oven to 180°C.

Step 2

For the dressing, place mayonnaise, lemon juice and creme fraiche or sour cream in a bowl and mix until you a have a loose dressing. Season with sea salt, then set aside.

Step 3

Rub the salmon fillets with the olive oil and season with salt and pepper. Heat a large ovenproof frypan over medium-high heat. When the pan is hot, add the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.

Step 4

Meanwhile, blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over medium heat, then stir in the mustard. Add the blanched vegetables and mint, toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.

Step 5

Serve the fish with the mustard greens, drizzled with the dressing.