Quick and Easy Salmon Bake in a creamy Dill Sauce

By Resident Chef: Harvey Pincis

 

Quick and Easy Salmon Bake in a creamy Dill Sauce

 

This week fresh salmon caught my eye, in truth it has been catching my a few times recently. There several advantages in eating salmon; it is rich in Omega-3 fatty acids, a great source of protein, high in B vitamins and the overriding advantage, for me at any rate, the fillets are mercifully bone free. One can also add that it takes very little effort to create a satisfying and nutritious meal.

 

Lay some foil in a baking tray and lay some cabbage leaves as a base in the middle. Remember, you will be making a parcel. It happened we had a couple of leaves with ‘eat me’ writ bold all over them, but equally the thin Thai asparagus would also work very nicely. On the vegetable of choice, place the salmon fillet (skin off), spoon one teaspoon of clear honey over the salmon, season with salt, pepper and garlic, finely chopped fresh dill and the peel of a lemon, finely julienned. Add a few knobs of butter, say 15 grams (the fish is quite fatty, so no need to add too much). Then wrap the assembly with a good tight seal so the moisture does not escape and cooks everything through. Place in a heated oven for 20 minutes at 375 F.

 

For the sauce melt about 15/20 grams of butter in a frying pan on medium heat and add flour to make a roux. Add a cup of milk (approx. 350 ml.), season with salt and pepper, finally adding your remaining finely chopped dill. Stir on medium heat and when the texture is creamy, you are ready to serve.

 

The above dish, pictured was served with pommes dauphinoise and spinach, though the salmon is rich enough to stand alone with the dill sauce. It rather depends on whether or not you wish to eat it as a hors d'oeuvre or as a main course.

 

Happy eating!

 

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