Or, if you’re like me, cucumber dill sauce with a side of salmon… and Riesling…
In the interest of full disclosure, I found this salmon recipe on The Pioneer Woman’s website (LOVE HER!!!!!) at http://thepioneerwoman.com/cooking/pams-day-of-deliciousness/, and the sauce on Pinterest (LOVE THEM TOO!!!), at https://www.pinterest.com/pin/248190629443524119/. I’ve made the fish lots of times, and it’s always a crowd pleaser, but the sauce took it to a whole other level. Here’s how to do it!
- Buy the very large salmon filet from your grocery store or discount club store. This size is usually around $18 – $25, depending on actual weight and market price. You will easily get 6 portions from it though, so not a bad price!
Important: I prefer to buy it without skin, but if your salmon has the skin on it, the easiest thing to do is to ask the butcher to skin it for you. You can also take the skin off yourself with a sharp knife – just get a corner started with the knife and the skin should pull off pretty easily (if the fish starts to tear, take your time and cut it a little more to get it going again).
- Put the salmon on a cookie sheet then pour 1 Tbsp olive oil over the top, using your hands to make sure to coat the entire top side; then do the same to the bottom side.
- Flip the filet back over so the top is facing up (the non-flat side), then sprinkle liberally with pepper and more modestly with salt (depending on your tastes).
- Put a few slices of lemon along the top, if you’d like.
- Put the cookie sheet into a COLD oven – that’s right – COLD!
- Turn the oven to 425 degrees F and cook for 28 – 31 minutes (I usually go with 28, but my piece of fish was especially thick tonight, so I put it in for a few minutes longer).
You can test for doneness by cutting into the thickest part of the fish and looking at the inside. You should not see any shiny parts, and the middle should not be a darker color than the top and bottom. If the middle is darker, it’s not done.
- The fish cooks through perfectly as the oven heats, and finishes with the remaining time. I’m NOT kidding – it’s perfect EVERY time!
- Pull the cookie sheet out of the oven, loosen the underside with a spatula and serve on a platter for a beautiful presentation, or use a spatula to just cut a chunk off of the cookie sheet – we keep it casual when it’s just family on Everyday Kitchen Play!
- Serve with a lemon wedge to squeeze on just before eating.
- One single-serving container of non-fat plain Greek yogurt – buy the good stuff, as it’s the biggest ingredient in this sauce.
- Add 3 Tbsp mayonnaise (I used the high-test stuff, but you can go low fat if you’d like)
- Add one cucumber, chopped very small, seeds removed.
To remove the seeds, cut the cucumber in half across the middle, then cut each half lengthwise. You should have 4 pieces, each showing seeds. Just take a spoon and slide it under the seeds and run it along the whole length of the cucumber pieces – so easy! For the easiest process, put the fat end of each slice against your cutting board, then hold firmly as you slide the spoon under the seeds and toward the cutting board.
- Chop a very small portion of sweet onion finely – enough to fill a Tbsp measuring spoon – then add to the mixture.
- Add 1 tsp dried dill weed.
- Add one garlic clove minced, or grated with your zester.
- Add 1/2 tsp sugar – the white granulated stuff is good for this.
- Add freshly ground black pepper to taste – I was pretty generous with the pepper.
- Let sit in the fridge while you cook the fish.
Top the fish with the sauce and enjoy! I served it with roasted potatoes and steamed broccoli.