Oven Roasted Salmon With Pickled Ginger Remoulade

Total Time
30mins
Prep 15 mins
Cook 15 mins

A recipe from the chef's at "Great Cooks" in Toronto, Canada. Tips: Whole side of salmon can be prepared and cooked the same way. Salmon can also be served cold making it great for salads or on a brunch buffet. Make sure to purchase salmon with bones already removed

Ingredients Nutrition

Directions

  1. RINSE salmon under cold water; paper towel to dry. Cut piece of foil large enough to completely wrap salmon; place foil on baking sheet. Place 1/3 of the dill on foil; place salmon on top of foil. Sprinkle salmon with lemon juice salt and pepper.
  2. CUT lemon into thin slices. Place citrus slices, dill, shallots and nubs of butter on top of salmon pieces. Wrap in foil, folding edges to seal.
  3. BAKE in 425ºF oven for 15 minutes or until salmon is cooked through and flakes easily.
  4. FOR REMOULADE: STIR together all ingredients (mayo, ginger, lemon zest & juice, shallots, chives) in a small bowl. Cover and refrigerate for 1 hour or for up to 1 day.