Salmon with dill butter

After a fabulous (though expensive) couple of weeks eating our way around Scandinavia, we are back in Chicago in our own kitchen again. It’s been a busy few weeks, getting back into the swing of things, so we needed a relatively simple dish. Frozen salmon filets already on hand and a bit of fresh dill and we have ourselves a meal!

Recipe

from Salmon Cookbook
Serves 2

2 salmon filets
2 tbsp chopped fresh dill
4 tbsp softened butter
4 tbsp dry white wine
salt and pepper, to taste

Lay each salmon filet on a piece of foil or baking parchment large enough to wrap it up. Mix together the herbs and butter and spread over the pieces of fish. Season with salt and pepper. Tip to pour the wine over the salmon and quickly close the foil or parchment to make a parcel. Bake in a preheated oven at 425 F for 10 minutes.

Musings

A few notes on preparation: The original recipe called for salmon steaks (about 1″ thick) instead of filets and a cook time of 12 – 15 minutes. We used Cava, as that was what we had on hand, instead of dry white wine.

This was a great meal to get back into the swing of cooking for ourselves again–super easy and super tasty. It’s a great dish for a weeknight, as it probably took 30 minutes from start to finish. The dill, not surprisingly, was essential, and though it looks like a lot of dill, it did not overpower the fish. Served with some classic creamy mashed potatoes, it was a wonderfully simple fish dish, big flavour pay-off for relatively minimal effort.

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