In addition to ham, we like to include salmon on our Easter dinner menu. This is the recipe I used yesterday; it was enough to serve a crowd since we had ham and LOTS of sides.
Baked Salmon with Dill Butter About 6 servings
1 yellow onion, cut into thin slices
1 1/2 to 2 lbs. salmon
Oil oil
Kosher salt &pepper
Dill Butter:
1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon)
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped
Garnishes: Thinly sliced red onions, capers & lemon wedges
Mustard Sauce Accompaniment:
3/4 cup whole-grain mustard
1/4 cup packed light brown sugar
2 tablespoons cider vinegar
- Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel.
- Line a baking pan with foil; spray with pan release. Preheat oven to 400° F.
- Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
- Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper.
- Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
- Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque.
- Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
- Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.
1 yellow onion, cut into thin slices
1 1/2 to 2 lbs. salmon
Oil oil
Kosher salt &pepper
Dill Butter:
1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon)
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped
Garnishes: Thinly sliced red onions, capers & lemon wedges
Mustard Sauce Accompaniment:
3/4 cup whole-grain mustard
1/4 cup packed light brown sugar
2 tablespoons cider vinegar
- Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel.
- Line a baking pan with foil; spray with pan release. Preheat oven to 400° F.
- Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
- Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper.
- Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
- Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque.
- Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
- Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.
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