Salmon and dill pair wonderfully together, and I was eager to use this tasty combination in my cookbook, which is all about quick and easy meals . This dish here has an added bonus – it can be prepared a few hours in advance, and baked just before serving.In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, while the breadcrumbs add a nice crunch to the topping, and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine. Try it and enjoy.
* The portion size in the photos is small, as I was preparing the dish for a buffet dinner. You can do the same, or use 5 larger portions to serve as a main course.
* To prepare in advance: spread the topping over the fish fillets, cover with plastic wrap and keep in the fridge for up to a day. Bring to room temperature, add the wine and bake as directed.
Makes: 5 as a main course or 10 as an appetizer
Prep time: 10 minutes
Baking time: 10-15 minutes
Ingredients:
For the fish
10 x 3.5 oz (100 grams), or 5 x 7 oz (200 grams) skinless, boneless salmon fillet
1 Tbs butter, at room temperature
1 – 1½ cups fruity white wine, at room temperature
For the topping
1 stick (115 grams) butter, at room temperature
½ cup breadcrumbs
¼ cup honey
1 Tbs whole grain Dijon mustard
2 Tbs finely chopped fresh dill
1 tsp Kosher salt
½ tsp freshly ground black pepper
1/8 tsp cayenne
1 tsp lemon zest
1. Preheat the oven to 415F (210c). Butter a large baking dish.
2. Pat dry the salmon fillets with paper towels. Place in the baking dish, in one layer.
3. The topping: in a small bowl, combine all the ingredients and mix well. Spread evenly on top of each salmon piece. Add the wine, from the side, so that it reaches up to the topping level but not higher.
4. Bake for 10 minutes, for medium-rare, or 15 minutes for medium-well. Remember; the fish will keep on cooking after you’re taking it out of the oven, so make sure not to over-bake it.
C’n I have that for breakfast, please?
Virtual hugs,
Judie. –> welcomes you back!
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Absolutely! 🙂
Thank you – it’s nice to be back, though hard to get over the jet lag…
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Looks so good!!
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Thank you! 🙂
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Difficulty in adjusting when returning from a vacation must mean the vacation was a success (aside from that pesky jet lag, of course)! Welcome home…hope you’re body and mind catch up with the time zone switch soon.
If this salmon dish tastes as good as it looks and sounds…I’m all in…yummy!
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Thank you Nancy! 🙂
You’re so right – it sure is a sign of a successful vacation. 🙂
This salmon dish is a success whenever I make it. The topping is also great with other fish, but goes best with the pinkish salmon.
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Looks absolutely delicious and I’m sure it is 🙂
Flora
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Thank you Flora. I’m glad to hear 🙂
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Reblogged this on Chef Ceaser.
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Yummy!!!
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Thank you! 🙂
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My pleasure darling! X
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This is such a good looking dish, Ronit, and the mix of flavors must be incredible. Your dinner guests must have been very pleased.
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Thank you John. It is indeed a favorite and I make it quite often. 🙂
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Omg this looks so good 🙂 And ideal for when you have people over! I’ll definately try it! Good luck with your book too!
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Thank you Mafalda! 🙂
I hope you’ll enjoy the results and will be happy to hear your comments.
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It looks delicious. I really like salmon and may have to try this recipe.
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Thank you Sheryl!
I hope you’ll enjoy the results. 🙂
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