The perfect herb-baked salmon
For those who have issues with cooking salmon to perfection, this herb-baked salmon recipe is delightful.
Ingredients:
- ¼ cup plus 2 tablespoons olive oil
- 500g skin-on salmon fillet, preferably centre-cut
- Flaked sea salt
- Freshly ground black pepper
- 1 large shallot
- ¼ cup loosely packed dill fronds
- Leaves from 4 to 6 stems flat-leaf parsley or leaves from 3 stems tarragon
- 1 lemon
Method:
1. Preheat the oven to 120 degrees. Pour 1/4 cup of the oil into a baking dish just large enough to hold the salmon. Lay the salmon in the dish, skin side down. Season it liberally with salt and pepper.
2. Coarsely chop the shallot and dill (together is okay) and place them in a mini food processor, along with the parsley or tarragon leaves. Use a For those who have issues with cooking salmon to perfection, this herb-baked salmon recipe is delightful.to grate the zest of the lemon directly over the bowl of the food processor. Pulse until finely chopped, then add the remaining 2 tablespoons of oil. Pulse just long enough to create a coarse paste. Spread the paste over the top of the salmon in the baking dish.
3. Bake for about 25 minutes. To check for doneness, insert the tines of fork into the thickest part of the fish; the flesh should flake easily. If it doesn't, bake for 2 or 3 minutes.
4. Slide a wide, thin spatula under the salmon to transfer it to a cutting board. Cut crosswise to create 4 equal portions; transfer to plates and serve warm.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
First appeared on Stuff.co.nz. Adapted from The Kitchen Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand.
Related links:
Salmon and cream cheese roll-ups
Wild rice, lemon and dill with pulled salmon