Tag: Salmon

Lemon Dill Baked Salmon

sustainable fish

My mother and my girlfriend Lynn love salmon. They were talking about recipes at a recent dinner party and they both make a similar version of this Lemon Dill Baked Salmon. Not only is it quick, easy and delicious, but it’s makes a stunning presentation with few ingredients and very little work.

I have become very particular about seafood, questioning the quality and the health of farm-raised seafood, especially in locations where there are no protocols for ensuring that appropriate standards are set and used.

Whole Foods’ seafood department relies on “traceability from farm or fishery to store.” The goal is not only to know the source, but to verify that these sources are responsibly managed, whether it’s a fish farm or fishery. I rely on them for much of my seafood and the seafood is pristine and delicious.

I purchased a beautiful salmon fillet, about 1 1/4 pounds, including the skin, which I removed  (the fish monger will always remove the skin for you, just ask). This produced two thick fillets about 5 ounces each and a smaller, thinner piece, not quite 4 ounces, that I chopped up and made into a salmon burger.

High heat is the best way to cook fish. It’s quick and not much moisture is lost in the process. Preheat the oven to 425 degrees F.

Lay the fillets on a lined baking tray, brush with a little olive oil and season with kosher salt and black pepper.

sustainable fishPlace fresh dill fronds across the top.

sustainable fish

Cover each with 2 thin slices of lemon.

sustainable fish

Bake 15 minutes in the preheated oven for medium rare (warm, slightly translucent center) or 20 minutes for a more well done fillet.

sustainable fish

Don’t waste the lemons, give a little squeeze from each slice to brighten the salmon.

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Lemon Dill Baked Salmon

sustainable fish

A quick and easy preparation that is both eye and palate pleasing!

  • Author: Trish Lobenfeld

Ingredients

4 five-ounce center-cut skinless salmon fillets
olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4-5 dill fronds per fillet
1 lemon cut into 8 thin slices

Instructions

Preheat the oven to 425 degrees F.

Lay the fillets on a lined baking tray, brush with oil and season each with 1/8 teaspoon salt and pepper.

Top with dill fronds and 2 lemon slices each.

Bake in preheated oven 15 minutes for medium-rare or 20 minutes for medium-well.

Squeeze the lemons over the fish.

Notes

Be sure to get center-cut fillets, these are the thickest. Tuck the skinny end under (after seasoning) for even cooking.

 

 

 

 

 

 

How to Skin Fish Fillets

fish fillet

Removing the skin from fish is optional. You can certainly cook the fish skin on and serve it that way. You can also remove the skin after cooking, but it disturbs the delicate meat and doesn’t make a very nice presentation.  We demonstrate here how to skin fish fillets before cooking.

Remember, too, that any fish monger will do this for you, you just have to ask.

I also like to cut the fish into individual portions before cooking. It’s easier and much neater.

How to Skin a Fish Fillet

It’s always a great teaching moment when things don’t go smoothly. My knife didn’t stay the course (the knife, not me) and a strip of skin stayed in place. A mistake when teaching is always a golden opportunity to show how to correct it.

See how to fold the thin portion on a salmon fillet to cook evenly.

We roasted these beautiful cod and salmon fish fillets and used these compound butters to create a quick and easy sauce.

Watch the video here.

Check out our Fish Master Class on YouTube.

 

How to Select a Fresh Fish Fillet

fresh fish fillets

This is another segment in our Fish Master Class on how to select a fresh fish fillet.

A reputable fish monger keeps a very clean store, it’s odor free and has lots of fresh ice in the case with the fish on top and good drainage below. Look for a busy store, which means quick turnover and fresh fish.

Qualities of Fresh Fish

Good quality, fresh white meat fish is moist, no cracks in the flesh, somewhat opaque, and has a fresh clean smell. Avoid any fillets that appear dry, cracked, have pooling water, a funky/fishy smell or the flesh is turning a chalky white.

In a dark-fleshed fish, such as salmon or tuna, look for the same qualities as above, but with vibrant color, tuna is almost red and salmon a bright orange to somewhat of a melon color. Avoid any fillets that appear dry, cracked or the flesh is turning a dark color.

Purchase your fish fillets the day of or day before cooking. Keep wrapped in the back of the refrigerator on the bottom shelf.

See our post on roasting these beautiful cod and salmon fish filets.

Watch the video here.

Next week, we demonstrate how to remove the skin from a fresh fish fillet.

Poached Salmon with Three Sauces

I love cold poached salmon and it’s the perfect vehicle for a variety of delicious sauces. I couldn’t decide between a cucumber dill, my favorite, a mustard or something with a bite like watercress. Since watercress isn’t in season, I substituted arugula and added some cucumber and a touch of lemon zest. That’s how I ended up with Poached Salmon with Three Sauces!

The irregular shape of salmon presents a challenge to even cooking. I removed the thin edge along the length of the salmon and poached it as a separate piece for four minutes and cut the rest of the salmon into six equal portions, which I poached for seven minutes.

A rich poaching liquid adds depth of flavor to the salmon. Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup. Add the aromatics and cold water, bring to a boil, lower the heat to a gentle simmer and continue cooking for half an hour. Strain and thoroughly chill the poaching liquid.

Both the fish and the poaching liquid must be the same temperature at the start of cooking to cook the fish evenly. Use a gentle simmer  to prevent the vigorous bubbles of boiling liquid from breaking apart the salmon, it’s very fragile.

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Poached Salmon with Three Sauces

A delicious assortment of sauces to complement poached salmon.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 portions
  • Category: Fish
  • Method: Poaching

Ingredients

Poaching Liquid
2 cups dry white wine
2 large onions, thinly sliced
2 large carrots, thinly sliced
2 large celery stalks, thinly sliced
4 whole garlic cloves
1 tablespoon Kosher salt
12 whole black peppercorns
2 1/2 quarts cold water

Poached Salmon
3 pounds center-cut salmon, skin removed, dark meat trimmed and cut into 6 even portions*

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce
1 cup sour cream
3 tablespoons Dijon-style mustard
2 tablespoons coarse mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

 

Watercress Sauce
1 cup sour cream
1 cup tightly packed arugula or watercress
1/2 cup seeded, 1/2-inch dice cucumber
1/2 teaspoon Kosher salt
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground pepper

 

Cucumber Dill Sauce
1/2 cup sour cream
1/2 cup plain yogurt
3 tablespoons minced fresh dill or 1 tablespoon dried dill weed
1 cup seeded, 1/2-inch dice cucumber
1 teaspoon granulated sugar
1 teaspoon white wine or champagne vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions

Poaching Liquid

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Poached Salmon

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce

Whisk all the ingredients together and refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Watercress Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Cucumber Dill Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

 

Notes

*Slice the thin edge that runs the length of the salmon. Poach for 3-4 minutes.