Prep 30 mins
Cook 0 mins
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.
- 14.79 ml butter, cold
- 4 (680.38-907.18 g) salmon fillets
- salt and pepper
- 2-3 sprig fresh dill
- 44.37 ml fresh dill, chopped
- 473.18 ml chicken broth, can use water
- 9.85 ml sugar
- 4.92 ml salt
- 59.14 ml white vinegar, can use white wine vinegar
- 1 small vidalia onion, chopped
- 1 seedless cucumber, chopped
- 2 radishes, chopped
- 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.
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.
I just made this for the first time last night and it was a big hit. The whole thing was very easy to make and delicious. I've never poached a salmon in the oven before and it was so much easier than trying to do it on the stove top that I think I'm going to have to adapt my other poached salmon recipes now.