16 August 2011

This is a really simple dish that looks fancier than it really is.  Everyone knows that lemon is really good on seafood, and this recipe takes full advantage of that.  It's an adaptation of a recipe I saw in the cookbook The Six O'Clock Scramble.

Dill Salmon with Slivered Lemon

4 salmon filets (about 4 oz. each)
1 tbsp olive oil
½ tsp salt
1 tsp dried dill
1 large lemon

Preheat the oven to 375°.  Line a baking sheet with foil and coat with cooking spray.

Wash the salmon, pat it dry, and place them on the prepared baking sheet.  Brush the filets with olive oil, and sprinkle them with the salt and the dill.  

Cut the lemon in half.  Squeeze the juice from one half over the salmon filets.  Cut the other half into very thin slices and then cut those slices in half crosswise, so they are now semicircles.  Lay the slices on top of the filets so that they cover it evenly.

Put the salmon in the oven and bake for 15 to 20 minutes or until it is light pink and flakes easily.  

After salmon is served, press down on each lemon slice with a fork to release the juices inside.

Makes 4 servings.

So easy, so good, and so pretty!  I think this makes a nice presentation and would be absolutely perfect for dinner parties because it looks fancy but is really easy and fast to prepare.

The tip about pressing on the lemons with a fork was Jim's idea.  Jim and I removed our lemons, but Lena ate hers (minus the peel), making sour faces all through dinner.  

I actually didn't use regular dried dill.  I have a bottle of The Pampered Chef's All-Purpose Dill Mix that I won as a door prize and I used that.  It's a combination of mostly dried dill, some dried onions and garlic, and some unspecified "herbs and spices".  Like I said, it's mostly dill, so using dried dill will have the same effect.

The only trouble I had with this recipe was slicing the lemons thinly.  I assumed it would work best to use my best, sharpest knife, my Pampered Chef Santoku, but that didn't work at all.  The smooth blade didn't cut through the lemon peel and just squished it instead.  You have to use a knife with fine serration, something that will easily break through the skin.  You might want to have an extra lemon on hand in case you have problems with the slicing.  I actually used two lemons because of the problem I had.

Other than that, this dish is super easy to make.  And the combination of lemon and dill is so good on salmon. This is definitely going into my regular salmon rotation.

This recipe is linked up on Recipe Sharing Monday over at Jam Hands

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1 comment:

  1. Lovely presentation, and I love the simple recipe. The simplest food is always the most delicious :), Miriam@Meatless Meals For Meat Eaters