Lemon and Herbs Baked Salmon with Dill Yoghurt Sauce

You’d think after I flooded my blog with Salmon recipes I’d be done with it for a while. But I guess not! I’m keeping my diet as clean as possible this week because I have been a naughty girl and wasn’t watching what I eat as much as I should. Hence the return of the pink fish.

Before that, here’s a call for votes: I have entered myself yet another cooking competition and this time, it’s run by the Asian Food Channel. Besides having to submit a recipe, to make things ‘fun’, AFC had decided to make the fans vote for their favourite recipes. 20 finalists will be chosen from the Top 50 most voted entries. Right now I’m sitting comfortably within the Top 50 but I will need your help to maintain or advance my position.

The recipe I’ve submitted have appeared on my blog and it’s none other than the Mushroom tartlets with Parmesan/Almond Crust. Although the recipe is not originally mine, I have added my own touch to it and have since made them a few times, improving the tarts as I go. Here’s one I made for Missyblurkit‘s birthday dinner. I think this represent my style of cooking, with my love in pastry making, and wholesome, healthy, delicious food.

Click on the photo to vote!
Click on the photo to vote! (Thank you Evelyn for the photo)

So if you think I deserve to be in the Top 20 (are you kidding? Of course I am…. just by my passion!), vote away by either clicking the photo or through this link http://woobox.com/sc9r9f/vote/for/661716 (only couple of clicks). Thank you so very much!

In other news, I will be starting a supper club type thing soon right here at home. Right now I’m developing my menu (I think I might serve separate Western/Mediterranean and Asian cuisines with the option for Sunday Brunch), and you will definitely see some of the dishes featured on my blog. Stay tuned!

Right. Back to my pink fish. On Monday, I spent about 20 minutes putting this dish together. It’s by far the easiest Salmon recipe I’ve done I think and completely mess free. I don’t think you’ll even need my recipe for this and I’m sure anyone can whip this up.

Lemon and Herbs Baked Norway Salmon, Dill Yoghurt Sauce, Wild Rocket, Roast Cherry Tomatoes.
Lemon and Herbs Baked Norway Salmon, Dill Yoghurt Sauce, Wild Rocket, Roast Cherry Tomatoes.

I’m still working on my plating skill, but can you see the Gordon Ramsay influence in this? I think I have been watching too many episodes of Ramsay’s kitchen nightmares and The F word. You can definitely use any firm fleshed fish for this. Halibut, great. Red snapper, why not? The idea is to showcase the natural flavour of the fish and enhancing it even more with the liberal use of herbs. Speaking of herbs, you can use a combination that you like. I’ve chosen to go with Lemon thyme and Dill (just because it’s also present in the sauce). As for the sauce, instead of using the usual cream or sour cream, I went with yoghurt for a lighter touch. If you don’t mind the calories, Creme fraiche would be great!

Lemon and Herbs Baked Salmon with Dill Yoghurt Sauce (for one)

1 Salmon fillet (skin on or off)
Half a Lemon
Handful of Lemon Thyme, picked off from stems
Handful of Dill (to be used on Salmon, sauce and garnish)
Salt and Pepper
Olive Oil
1 Tablespoon Greek Yoghurt
Handful of Wild Rocket
Cherry Tomatoes

Preheat oven to 150C Degree.

Clean the Salmon and make sure there isn’t any bones, wipe dry. Season the baking paper (just the area where the fish will touch) with salt, pepper and a dash of olive oil (so you don’t have to flip the fish at all, Ramsay’s trick!). Place the salmon skin down and then season the top with salt, pepper, followed by enough thyme and dill to almost cover the surface. Place the tomatoes around the fish and drizzle olive oil over everything (go easy though). There’s no need to season the tomatoes unless you happen to get a bad batch. Send the baking tray into the oven and bake for 15 minutes.

Meanwhile, mix yoghurt, chopped dill, squeeze of lemon juice and dash of freshly ground black pepper together and set aside.

When the salmon is done, rest for a minute or two. Toss wild rocket leaves with lemon juice and place on the plate. Then place the fish on top of the leaves, cherry tomatoes on the side, finish with the dill yoghurt sauce, and a drizzle of balsamic vinegar and olive oil round the place.

Done!
Done!

Told you it was easy!

Perfectly cooked flesh, still very pink in the centre. Yes I know the salmon is already pink, but it does turn a shade lighter or two when overcooked.
Perfectly cooked flesh, still very pink in the centre. Yes I know the salmon is already pink, but it does turn a shade lighter or two when overcooked.

If you love using fresh herbs, this dish is for you. No mucking about, you will be able to serve an impressive lunch/dinner within half an hour. Best thing is there’s hardly anything to wash after this (just the serving plate, the baking tray remains clean because of the baking paper). If you are doing a few at once you might want to bake for a longer time but cover with foil for the first 10 minutes or so.

And the taste? Refreshing, herbaceous, tangy, balanced with the sweet flesh and even sweeter tomatoes. Winner for sure.

So are there any dishes you’d love to see on my supper club menu? Fire away!

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30 thoughts on “Lemon and Herbs Baked Salmon with Dill Yoghurt Sauce

  1. Kelly’s supper club! Yeah I thought of doing brunch too but I’m staying with my family, I gotta ask them first before people start coming into the house hahaha

  2. that tartlet really is amazing-looking. one of those things that, as people say, ‘after eating it, can die happy’ πŸ˜€ lovely salmon too. you do have a breathtaking knack for taking ordinary-seeming ingredients, putting them creatively together & making them seem unexpectedly extraordinary…

    1. Awww such kind words! I think we don’t need to over complicate food as long as the produce is fresh. Bonus point if it’s healthy at the same time!

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