BAKED SALMON WITH LEMON DILL YOGURT SAUCE
This easy, fresh, flavorful and healthy dinner will be on the table in less than 30 minutes!
Provided by Danae Halliday
Categories Dinners
Time 22m
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. and line a baking sheet with parchment paper.
- Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
- Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
- Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
- Whisk together all of the ingredients for the sauce and serve with the salmon.
I.C. SALMON WITH DILL-YOGURT SAUCE
Steps:
- Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
- Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
- Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
- While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
- When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
- Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.
ROASTED SALMON WITH YOGURT DILL SAUCE
Juicy, roasted salmon is so tender and the creamy yogurt sauce, packed with the flavors of dill, chives, garlic and lemon, is perfect to serve alongside.
Provided by Olga's Flavor Factory
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven.
- Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won't be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
- Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.
- Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.
- When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
- Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 - 15 minutes.
- Serve the salmon with the yogurt sauce.
ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
- Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
- For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
- For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
- Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.
ROASTED SALMON WITH HERBED YOGURT
Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
- Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
Nutrition Facts : Calories 256 g, Fat 11 g, Protein 35 g
SALMON WITH YOGURT DILL SAUCE
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
Provided by BakinBaby
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
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