Before we get started — I apologize for the tablet photos. I left my fancy camera at work. WEAK!!!
I love salmon. Its one of my favorite fishes in the sea. I think most people are in a love or hate relationship with salmon. It does have more of a fishy flavor, but depending on how you prepare it, you can turn this flavor profile up or down. So if you’ve never really liked salmon, I think you should give it another chance!!
Salmon is called a fatty fish, which may sound unappealing, but actually these are the tastiest and healthiest foods from the sea. Oily fish like salmon are full of omega-3 fatty acids — which are good fats unlike the bad saturated fat you find in most meats. The oiliness ensures it stays moist when cooking. I recommend wild salmon since farmed salmon is on many environmental groups ‘no no’ list. I also recommend fresh, not frozen.
This recipe is delicious. The salmon is moist and delicious with the tart flavor of lemon and slight kick of pepper. Pair that with the dill cream sauce and the warm comforting hash – it was a true winner. This would impress anyone sitting down to dinner. Bon Apetit!
Dill Cream Ingredients:
- 1/3 cup light mayo
- 1/3 cup light sour cream
- 1 tbsp minced shallot
- 1 tsp horseradish
- 1.5 tbsp dried dill
- 1 tsp lemon juice
- 1 tsp skim milk
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 salmon filets (approx 7-8 ounces)
- 1 tbsp lemon juice
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp salt – divided
- 2 tbsp butter
- 4 small Yukon gold potatoes
- 1/2 zucchini squash
- 1/2 yellow squash
- 2 tbsp cooking oil – high smoke temperature
- 1 tbsp chopped garlic
- 1 tsp dried thyme
Dill Cream Directions:
- Mix all ingredients in small bowl. Place in fridge until ready to serve.
- Heat oven to 350 degrees.
- Line a glass baking dish with tin foil (enough to eventually wrap the fist in a tight pocket).
- Grease/oil the bottom of the tin foil slightly. I use a teenie bit of olive oil.
- Place salmon skin side down on the foil.
- Salt salmon – about 1/4 tsp on each filet.
- Mix pepper and lemon juice in a small bowl. Brush over salmon.
- Sprinkle with onion powder and top with two lemon slices each.
- Cut the 2 tablespoons of butter into 4 small pieces and place in/around salmon on the foil.
- Wrap up the salmon into a small packet – very tightly.
- Bake salmon for 20 minutes.
- Open salmon packet carefully, let steam escape, and turn oven to broil.
- Place pan back in oven about 6 inches from broiler for about 8 minutes.
- Remove from oven, cover back w/ foil slightly until ready to serve.
- Wash and dry potatoes. Make sure they are very dry so do night before or at least 1 hour before prepping.
- Slice into 1/2 inch slices and slice again to make small cubes approximately 1/2 by 1/2 inch.
- Mix potatoes, garlic, salt & pepper in a medium sized bowl and set aside until ready to cook.
- Chop zucchini and squash into small cubes about the same size as potatoes.
- Pour 1 tbsp oil into a sauté pan on high heat – about 8 out of 10.
- Put potatoes into pan and let sit still for about 4 – 5 minutes until they start to simmer and cook.
- Begin to gently stir potatoes in the pan until they start to brown on all sides and are crispy on outside and soft on inside. Probably another 10-12 minutes. You will not need to add oil as the potatoes can cook once the skillet dries out.
- Once done, pour potatoes back into mixing bowl and set aside.
- Pour other 1 tbsp of oil into pan – same high heat. Pour in zucchini and squash and begin to cook until they brown, but check often to ensure they are not getting soft or squishy. You want them to be soft but still with a bit of crunch.
- Season w/ salt & pepper.
- Add in cooked potatoes to the pan. Mix. Pour back into bowl.
Plating the whole situation:
– Place potato/zucchini hash on the plate. Top with salmon filet (if possible lift from pan and leave skin behind on foil). On top of salmon, dollop/spread the dill cream spread