Oven Smoked Salmon with Dill Yogurt Sauce
Growing up on St. Croix, we ate a fair amount of fresh seafood. Most often this was picked up from a local fisherman right after he made his daily catch. Once I moved to the states, it took me a long time to start eating seafood here. I was always a little concerned about its freshness. I have gotten over it on the eastern coast, however I’m still consciously avoid it when I head towards Oklahoma or Colorado (unless it is catfish or trout).
I try to cook seafood about once a week, but it doesn’t alway work out that way. Given that I had a craving for seafood and combed the grocery stores for my best option. I also did some research on new fish recipes. There were a couple of contenders, but the oven steamed method from the LA Times since straight forward. Given the ease of the salmon preparation, most of my modifications came with the sauce.
2 pounds salmon – I used 3 pieces versus 1 full piece)
2 tablespoons olive oil
1 cup plain non-fat greek yogurt
zest and juice of 1 lemon
1/4 cup fresh chopped dill
1/2 of a large shallot or 1 small shallot
1 tablespoon dijon mustard
1. Preheat oven to 250 degrees
2. Boil water to pour into baking dish
3. Foil line and lightly oil baking sheet
4. Place salmon pieces next to each other and lightly season with Adobo
5. Fill baking dish with boiling water on bottom rack of oven and place salmon on upper rack
6. Bake for 20-25 minutes until toothpick penetrates fish easily
7. Gently brush collagen off with a moist pastry brush
Dill Yogurt Sauce Directions
1. Zest and juice lemon into bowl
2. Chop up shallots and dill and place into mortar. Use pestle to puree mixture, releasing juices and breaking down shallots
3. Add shallots and dill to lemon, add in yogurt and dijon mustard and mix
4. Let rest for a minimum of 15 minutes
The salmon itself is pretty bland, as you would expect from a lightly seasoned, steamed fish. However, the dill yogurt sauce was tasty. I served it with steamed broccoli, mashed potatoes, and some roasted beets with goat cheese.