I grew a monster dill plant - I'm talking like 3 feet tall with stems as thick as pencils. So I went to Melissa and begged her to help me use up a ton of dill. We brainstormed for a bit and came up with this salmon recipe. I mean, what goes better with dill than salmon?
This recipe couldn't be easier - pour melted butter over a flank (or filet) of salmon, spread on minced garlic, top with dill, lemon slices, salt, and pepper. Then just pop into the oven for 10 minutes, for a regular sized fish. I picked up salmon from my favorite fish shop (MediterraFish at Mosaic, if you are a local), because their Norwegian salmon is healthy, sustainable, fatty, and HUGE. Like really, really thick. So it was more of a 15 minute fish (though I cut off a piece for me a bit early because I like my salmon medium - not quite opaque in the center, but still able to flake).
The house smelled Ah. Maze. Ing. while this was cooking, and just a few ingredients imparted a lot of flavor. It would have been just fine on it's own, but we also made a sauce with sour cream, horseradish, lemon, shallot, and dill that took it to the next level. So good, simple, and summery - get on it, people, and make this! Stay tuned for the side dish recipe - Greek style zucchini salad.
Garlic Butter Salmon with Dill
adapted from Food Network and For the Love of Cooking
1 1/2 lb salmon flank
1 tbsp butter, melted
1 large clove garlic, minced
2 bunches dill, divided
2 lemons, divided
sea salt and fresh ground black pepper
12 oz sour cream
1 shallot, diced
3 tbsp prepared horseradish
salt and pepper
Preheat the oven to 450°. Line a baking sheet with tin foil and lightly coat with cooking spray. Lay the fish on the lined baking sheet, skin side down.
Combine the butter and garlic then brush evenly over the top of the fish. Season to taste with salt and pepper. Roughly chop the dill and sprinkle about one-third of the dill over the fish, reserving the rest. Thinly slice 1 lemon and layer it down the center of the fish.
Bake 10 minutes, or until the salmon flakes easily with a fork at the thickest point.
Meanwhile, stir together the sour cream, shallot, horseradish, remaining dill, and the juice of half of the remaining lemon. Season with salt and pepper. Taste, and adjust lemon and seasonings as needed.
Allow the salmon to cool for 3 minutes, then slice into 4 portions with a very sharp knife. Serve topped with the dill cream sauce.