This is a version of a roast salmon dish I found in a Russian cookbook.
200g salmon fillet, boned and skinned
1tbsp clear honey
tbsp Dijon mustard
1tbsp chopped fennel tops or dill
Salt and freshly ground black pepper
A little vegetable or corn oil for frying
10 slices from a small baguette
A few small salad leaves or herbs
Season the salmon, spread with mustard and press the dill on to the fillet.
Heat a grill to the maximum temperature, place the salmon on a tray and pour over the honey.
Cook for 4-5 minutes under the grill, keeping it pink.
Toast the baguette, break the salmon into chunks and put on the bread. Scatter the leaves over; serve.