Oven Roasted Salmon With Pickled Ginger Remoulade

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

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 salmon or 8  salmon fillets, pin bones removed
• 1  bunch fresh dill
• 1  lemon
• 1  lime
• 1⁄4 cup butter
• 1  red onion, thinly sliced
• 1  cup mayonnaise
• 3  tablespoons pickled ginger, minced
• 1  lemon, juice and zest of
• 2  shallots, finely diced
• 3  tablespoons chives, finely sliced (reserve some for garnish)

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.