Ingredients
- 1 tablespoon Cold Butter
- 4 portions, 6 to 8 ounces each Salmon FilletWild Caught Salmon
- To taste Salt and Pepper
- Several Sprig(s) Herbs
- 3 tablespoon chopped Fresh Dill
- 2 cup water or Chicken Broth
- 1/4 cup white wine vinegar or White Vinegar
- 1 small chopped vidalia Onions
- 1/2 chopped seedless cucumber
- 2 chopped Radish
Directions
Salmon fillets are delicious cooked in a variety of ways from grilling, poaching and pan-frying to baking in the oven. Baking a Salmon Fillet with the covering of little wine and shallots produces moist and delicious results as long as you remember the two important rules of fish cooker, choose only the freshest fish that is wild caught and not farm raised and don’t overcook it.
This is a weeknight meal that’s dinner-party ready.
Recipe Credit: foodnetwork.com
Steps
1 Done | Preheat your oven to 400 degrees F. |
2 Done | Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. |
3 Done | 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. |
4 Done | 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. |
5 Done | Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve. |
