simple treats of the sea made delicious
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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.

Oven Roasted Salmon with Cucumber Dill Sauce
Summary: What a versatile fish salmon is. In this recipe it is seasoned simply before cooking, then served with a creamy cucumber dill sauce. This is really good served with rice.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ lbs salmon filet
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons melted butter or olive oil
For the Cucumber Dill Sauce:
  • 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
Instructions
  1. Preheat the oven to 250 degrees F.
  2. Brush a big baking dish with some of the melted butter olive oil and add the fish.
  3. Brush the remaining oil or butter over the top and sprinkle the salt and pepper over it.
  4. Bake for 25 minutes or until the salmon is done.
  5. Combine all the sauce ingredients.
  6. Serve the fish with the cucumber dill sauce. Garnish with fresh dill weed sprigs and serve immediately.

Photo Description:

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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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine