This is Scandinavia! Salmon and dill sauce. We love it and we eat it often in many different combinations. I have made an oven-baked salmon with a layer of dill, crispy potato wedges with olive oil and sea salt and a creamy dill sauce with added flavor and texture from pickles. You have to try this today!
Ingredients (4 pers.):
- 1.6 lb salmon fillet
- 1/2 pot fresh dill (enough for both salmon and sauce)
- 1 lemon (zest and juice)
- 1 tbsp olive oil
- pinch of salt
- 2 lb potatoes
- 2-3 tbsp olive oil
- 1 tsp sea salt flakes
- pinch of fresh black pepper
Pickle and dill sauce
- 1 cup sour cream
- 3 tbsp mayonnaise
- 10 pickles cut in small cubes
- 1/2 pot fresh fine chopped dill
- pinch salt
Pre heat the oven to 350ºF. Place the cleaned salmon fillet on an ovenware with the skin facing down. Chop the dill fine. Wash the lemon and grind the zest of the lemon. Add first the lemon juice from one lemon over the fish, then the olive oil, then the dill and lemon zest. Make sure it cover the whole fish. Finish with flavoring with a pinch of salt. Bake in the oven for approximately 20-25 minutes or until the inner temperature of the salmon is 130º-140ºF, depending on how you prefer your fish. I take it out when it hit 130ºF, because it will always continue to bake a bit after taken out from the oven.
In parallel, prepare the wedges. Clean (and peel if you prefer) the potatoes. Cut them into wedge shape. Place them in a wide ovenware (they should be spread out as much as possible and not lay on top of each other). Pour the olive oil over the wedges and make sure they all are covered with oil (use your hands to mix them around). Add sea salt flakes and some fresh black pepper. Bake in the oven (425ºF) for approx. 35-40 minutes or until they get a nice golden and crunchy crust.
Mix all ingredients to the sauce in a bowl. Place it in the refrigerator until time to serve.
My plate is from “West Elm”.