The salmon in this recipe is slow roasted and that keeps it juicy and succulent, as well as giving it a tender, tasty finish. The dish is best served hot from the oven with the homemade cucumber dill sauce. Alternatively you can chill the cooked salmon and serve it as part of a salad, with the same sauce. You can use dried dill weed in the sauce if you do not have fresh. If you want to make this substitution you will only need half as much dried.
Salmon is a wonderful fish to cook with because there are so many different ways to prepare it. Slow roasting this fish, like in the following recipe, is an especially good cooking method to choose because the results are so great, but you can also experiment with grilled salmon recipes, pan-fried salmon recipes and even raw salmon recipes, like ceviche, sushi or sashimi.
The combination of the hot, succulent salmon, served straight from the oven, with the chilled, creamy sauce is great. If you prefer to serve your salmon cold, you can serve it in slices on a bed of lettuce leaves, perhaps adding some finely sliced radishes and cucumber, and then drizzle the cucumber dill sauce on top.
- 1 ½ lbs salmon filet
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter or olive oil
- 1 peeled, chopped cucumber
- 2 chopped green onions
- ½ cup mayonnaise
- ½ cup plain yogurt
- ¼ teaspoon salt
- 1 tablespoon chopped fresh dill weed
- Fresh dill weed, for garnish
- Preheat the oven to 250 degrees F.
- Brush a big baking dish with some of the melted butter olive oil and add the fish.
- Brush the remaining oil or butter over the top and sprinkle the salt and pepper over it.
- Bake for 25 minutes or until the salmon is done.
- Combine all the sauce ingredients.
- Serve the fish with the cucumber dill sauce. Garnish with fresh dill weed sprigs and serve immediately.
You can probably tell from this photo that the salmon is baked to perfection – it is cooked without being overcooked. This is very important because it means the fish is still very moist. Slow-roasting fish is a good idea because it is easier to control the outcome of your recipe when the fish is cooking slowly. If the oven temperature is hot, the salmon can go from cooked perfectly to overcooked and dried-out in as little as half a minute. The cucumber dill sauce which is drizzle seductively over the salmon is simple to make and its fresh flavor is beautiful with the fish. The fresh dill adds a splash of color and gives the dish added elegance.
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