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baked salmon

Baked Salmon

This amazing Dairy Diary Collection Baked Salmon recipe makes the most fabulous table centrepiece. Make this gorgeous salmon with cucumber and a creamy sauce for an effortlessly delicious lunch.



baked salmon

Ingredients

Salmon fillets 4, each approx. 150g (5oz), skin removed

Lemon ½, juice only

Fresh dill 15g (½oz)

Butter 20g (¾oz)

Salt and freshly ground black pepper

Cucumber ½, thinly sliced

White wine vinegar 2 tbsp

Caster sugar 1 tsp

Chives 15g (½oz), finely snipped

Chopped watercress 2 tbsp, plus sprigs to garnish

Soft cheese 110g (4oz)

Light mayonnaise 2 tbsp

Steamed new potatoes to serve (optional)

Instructions

1

Preheat the oven to 180°C/160°fan/Gas 4. Line a large baking tray with foil.

2

Place the salmon fillets on the foil, drizzle with the lemon juice, sprinkle with a little torn dill, dot with the butter and season with salt and pepper.

3

Enclose the salmon in the foil then bake in the oven for 25-30 minutes or until the fish flakes easily and is even in colour when pressed with a knife.

4

Meanwhile, add the cucumber slices to a bowl with the vinegar, sugar and a little salt and pepper. Reserve a few more dill sprigs for garnish, chop the rest and add half to the cucumber and the remainder to a second bowl. Add half the chives to the cucumber and the rest to the second bowl. Gently toss the cucumber together and set aside.

5

Add the chopped watercress, soft cheese and mayonnaise to the bowl of herbs and stir together until well mixed. Spoon into a serving bowl.

6

Stir the cucumber once more then spoon onto a large shallow platter. Arrange the cooked salmon on top then garnish with the watercress sprigs. Serve with the sauce and new potatoes, if using.

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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