This recipe is delicious, period. We have tried several different methods for poaching salmon, and this is the winner. It is simple enough to make any day, and elegant enough to serve on Shabbos or Yom Tov. And, it is Passover friendly. Thank you for the inspiration Ina Garten!
1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine like sauvignon blanc or pinot grigio
Dill Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1 Tablespoon of chopped fresh dill
1 teaspoon lemon juice
1 /4 teaspoon Dijon mustard
Preheat the oven to 425 degrees.
Place the salmon fillet in a glass or ceramic roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle evenly over the salmon. Let it stand at room temperature for 15 minutes.
In a small bowl, stir together scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet. Pour the wine around the fish fillet.
Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. Peek by inserting tip of a small knife.)
Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges. Ina recommends serving the salmon warm, but it is also delicious cold. Take it out of the refrigerator 30 minutes prior to serving.
Optional: Garnish with sliced cucumbers, lemon and dill
Directions Dill Sauce
Mix ingredients and top salmon as a garnish, or serve on side
If preparing this parve, double mayonnaise and omit sour cream
For non-Passover prep, us parve sour cream
Serves approximately 8
#dairy #parve #fish #Passover