Slow-Roasted Salmon with Cucumber Dill Sauce
by Stella Zedman
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Slow roasting the salmon at a low temperature makes for tasty, tender fillets. This fabulous fish dish is best served warm from the oven, drizzled in tangy cucumber dill sauce, but can also be chilled and served in a summer salad.
Ingredients
Salmon:
- 1-1/2 pounds (750 g) salmon fillet (or larger), in one piece
- 2 tablespoons (30 mL) olive oil or melted butter
- 1 teaspoon (5 mL) salt
- 1/4 teaspoon (1 mL) black pepper
Cucumber Dill Sauce:
- 1/2 cup (125 mL) plain yogurt
- 1/2 cup (125 mL) mayonnaise
- 2 green onions, chopped
- 1 small cucumber, peeled and chopped
- 1 tablespoon (15 mL) chopped fresh dillweed (or half as much dried)
- 1/4 teaspoon (1 mL) salt
Cooking Instructions
- Preheat oven to 250 degrees F (120 degrees C).
- Brush a baking pan (large enough to hold the fillet without scrunching it up) with some of the olive oil or melted butter. Place salmon fillet on the baking pan, then brush with the remaining olive oil or melted butter. Sprinkle with salt and pepper and place in preheated oven. Bake for 25 to 30 minutes.
- Meanwhile, stir together all the ingredients for the Cucumber Dill Sauce. Chill. Remove salmon from oven, cut into portions and serve with Cucumber Dill Sauce. (Or you can chill the salmon to serve cold as a fillet or in a salad.)
Servings: 4
How kids can help
Brush pan and salmon fillet with butter and sprinkle with seasonings.
Mix together all the ingredients for the Cucumber Dill Sauce.
