Monday, April 18, 2016

Roasted Salmon with Dill Yogurt Sauce

Roasted Salmon with Dill Yogurt Sauce
(adapted from Fine Cooking)

Serves 4

1-2 Tablespoons sour cream
1/2 cup plain Greek-style yogurt
1/3 cup chopped fresh dill or 1 T. dried
2 t. fresh lemon juice
pinch of sugar
salt and pepper to taste

4 6-ounce salmon fillets (preferable wild caught)
olive oil
a sprinkle of dried oregano
a sprinkle of dried dill
salt and pepper

Position rack in the center of the oven and heat the oven to 500 degrees.  This is a hot oven so be sure to use a pan or casserole which can take the heat.  I use Corningware.

In a small bowl, whisk the sour cream, yogurt, dill, lemon juice and sugar.  Season to taste with salt and pepper.

Lightly oil the baking sheet or casserole.  Place the fish in with the skin side down, season with salt and pepper, and drizzle with olive oil. Sprinkle with just a little dried oregano and dried dill.
Roast until firm and just opaque through, 5 to 8 minutes, depending on the thickness.
Ours took 8-9 minutes, partially because it takes longer for the Corningware dish to heat up.  Metal will cook faster.
Remove the fish, leaving the skin in the pan.  Avoid serving the skin if you can.
Place the fish on plates and put a generous dollop of the yogurt sauce in a puddle nearby.   Serve extra sauce at the table.

Serve with cucumber and tomato salad.  (which I will post tomorrow.)


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