Roasted salmon filet topped with creamy garlic dill sauce
over a bed of rice provencal, served with roasted asparagus.
1-3 pounds skin on salmon fillets (8 ounces per person)
Heat the oven to 425 degrees with a rack placed in the middle. Line a roasting pan or baking sheet with foil. Pat the salmon dry with a paper towel. Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper. Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
Roast for 4 to 6 minutes per half inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145 degree, which should be measured at the thickest part of the fillet.
Makes about 1 cup
2 shallots, finely chopped
2 tablespoons butter
1/2 cup white wine
3 tablespoons chopped fresh dill, divided
1 cup crème fraîche
1 teaspoon Dijon style prepared mustard
salt and pepper
Melt the butter on low heat in a small sauce pan. Add the shallots and cook, stirring frequently, for five minutes. The shallots should not brown, otherwise they will turn hard and bitter.
Pour in the wine and add half of the chopped dill. Turn up the heat to medium and boil the liquid until about 1/4 cup remains. Turn down the heat and stir in the crème fraîche and mustard. Warm through and season to taste with salt and pepper. Stir in the remaining dill just before serving.
Makes 4 servings
1 cup white rice
2 cups chicken stock
1 1/2 teaspoons herbes de Provence
1 pinch sea salt
1 pinch pepper
In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.