Fresh dill with salmon is a beautiful combo. Add the sweet and sour zing of ginger and citrus and you’ve got a winning dish. Baking the salmon at a low temperature allows time for the flavor of the dill to infuse into the salmon and keeps the salmon moist and flakey. Serve the salmon alongside the zesty orange and grapefruit salad.
Baked Salmon with Dill and Ginger Citrus Salad
1 pound salmon filet cut into 3 pieces
Salt and pepper
One bunch of fresh dill, about 1 cup chopped
1-inch piece of fresh ginger, minced
1/4 cup extra virgin olive oil
1 fennel bulb, sliced thin
1 scallion, chopped
1/2 of the dill mixture
- Set oven to 300 degrees F. Lay the salmon pieces on a parchment lined baking sheet. Season each filet with salt and pepper.
- In a medium bowl, mix together dill, ginger, and olive oil. Using half of the dill mixture, divide it evenly on top of each salmon filet.
- Bake the salmon for 15-20 minutes until it flakes and is cooked through but not dry. The time will depend on the thickness of the salmon filets.
- While the salmon is baking, make the citrus salad. With a sharp knife, peel away the skin and white pith from the grapefruit and oranges. Holding the citrus over a large glass bowl, using a sharp paring knife, cut between the membrane of each grapefruit and orange segment and remove the wedge of citrus. Place the citrus wedges in the bowl and squeeze any remaining juice from the fruit into the bowl. Add the fennel, scallion and remaining dill mixture and toss together.
- Serve the salmon with alongside the citrus salad.
Adapted from Ali Slagle’s recipe at NYT Cooking