18 February 2011

Salmon with Lemon, Dill, and Eggs

I have no idea whether this is a Polish dish or not.  It's one I made off the top of my head after just plain Dill and Lemon was starting to get a bit boring with Salmon.  But it was still a delicious combination, so I wanted to add to it. 


1 Filet of Salmon (my husband bought a whole piece)
2 Shallots
2-4 tablespoons Butter
2 Lemons
3 Tablespoons Dill (dry * or fresh)
pinch of Kosher or Sea Salt
pinch of Ground Pepper
2 Boiled Eggs, peeled and diced
1/2 cup Sour Cream, if you like
1/2 cup Dry White Wine, if you like

The Method:

Slice or dice the Shallots and caramelize in Butter.

Gently roll the Lemon on a cutting board to juice easier.  Slice in half and squeeze for juice.  Remove seeds.

Combine Caramelized Shallots, Butter, Lemon Juice, Salt, Pepper, Dill, and if you are using it, the Dry White Wine.  Cover Fish with the mixture.  Cover with Aluminum Foil.  Bake at 425 degrees for 20-25 minutes.

 Combine the juice from the baking sheet with the diced Eggs. 

You can serve Fish with the sauce, like this.  Or you can add Sour Cream to the sauce and serve.

* If using Dry Dill, you can either add as dry or place in 1/4 cup warm chicken broth for 20 minutes to soften.  I personally think it's a matter of personal preference, but I don't think it's necessary to "soften" the dry dill.


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