Baked Salmon With Ginger Remoulade
A flavorful and elegant dish featuring oven-roasted salmon with a zesty pickled ginger remoulade.
Ingredients
| 1⁄2 | salmon or 8 salmon fillets, pin bones removed |
|---|---|
| 1 | bunch fresh dill |
| 1 | lemon |
| 1 | lime |
| 1⁄4 | cup butter |
| 1 | red onion, thinly sliced |
| 1 | cup mayonnaise |
| 3 | tablespoons pickled ginger, minced |
| 1 | lemon, juice and zest of |
| 2 | shallots, finely diced |
| 3 | tablespoons chives, finely sliced (reserve some for garnish) |
Instructions
| 1. | Begin by rinsing the salmon under cold water and patting it dry with paper towels. Cut a piece of foil large enough to completely wrap the salmon and place it on a baking sheet. Spread 1/3 of the fresh dill on the foil and lay the salmon on top. Season the salmon with a sprinkle of lemon juice, salt, and pepper. |
|---|---|
| 2. | Slice the lemon thinly and arrange the citrus slices, remaining dill, shallots, and butter on top of the salmon. Wrap the salmon in foil, folding the edges to seal the packet. |
| 3. | Bake the salmon in a preheated 425ºF oven for 15 minutes or until it is cooked through and easily flakes with a fork. |
| 4. | To prepare the delightful remoulade, combine all the ingredients – mayonnaise, minced pickled ginger, lemon zest and juice, diced shallots, and sliced chives – in a small bowl. Cover the bowl and refrigerate the remoulade for at least 1 hour, allowing the flavors to meld together. It can be refrigerated for up to 1 day for even more developed flavors. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 181.8 kcal |
| Protein | 0.9 g |
| Fat | 15.7 g |
| Carbohydrates | 12.1 g |
| Fiber | 1.1 g |
| Sugar | 2.8 g |
Published on Jul 18, 2024 by Luminița