Recipe by Oolala
I saw Rachael Ray prepare this on TV on the Food network for her 30 minute meals. It seemed so easy so here it is! She served it with rice cooked in chicken broth. Can be eaten hot or cold. By the way, I think she said that Paige is a friend (or the daughter of a friend) who loves this recipe. Since it's so easy to make, Paige can even make it with her Mom. You could change this recipe by using white wine for the broth and by varying the fresh herbs.
Top Review by rosslare
The cucumber radish dill salsa really made this dish. It is best made few hours advanced to let them marinate a bit in the vinegar. I used fish stock to poach. Very light, healthy and refreshing.
- 1 tablespoon butter, cold
- 4 (6 -8 ounce) salmon fillets
- salt and pepper
- 2 -3 sprigs fresh dill
- 3 tablespoons fresh dill, chopped
- 2 cups chicken broth, can use water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 cup white vinegar, can use white wine vinegar
- 1 small vidalia onion, chopped
- 1⁄2 seedless cucumber, chopped
- 2 radishes, chopped
Directions See How It's Made
- Preheat oven to 400°F.
- Rub the bottom of a shallow baking dish with cold butter.
- Arrange salmon in dish.
- Season the fish with salt and pepper.
- Add broth and a few sprigs of dill to the pan.
- Roast the fish 12 to 15 minutes.
- Combine sugar, salt and vinegar in the bottom of a medium bowl.
- Add chopped onions, chopped cucumber and radishes.
- Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
- Remove fish from the oven.
- Spoon pan juices over fish and carefully transfer to individual plates or platter.
- Top fish with relish and serve.