|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dill and sour cream are combined to make the perfect topping for these simple baked salmon steaks. This recipe calls for salmon steaks, but salmon fillets can be substituted. If using fillets, allow about 6 ounces per serving and decrease the baking time by about 5 minutes. Salmon steaks (1-inch thickness) will weigh from 6 to 8 ounces.
Potatoes, quinoa, or couscous are excellent side dishes to serve with salmon. Vegetables (and legumes) that go particularly well with salmon are asparagus, cucumbers, peas, spinach, chard, red cabbage, and lentils.
- 4 (6-ounce) salmon steaks (or fillets)
- 2 tablespoons fresh lemon juice
- 1 tablespoon red onion (very finely minced)
- 1/4 teaspoon salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 1/4 cup sour cream (full fat is more flavorful, but reduced-fat can be substituted)
- 1 teaspoon lemon zest (finely grated)
- 1/2 teaspoon dried dill
- Garnish: lemon wedges
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Butter the bottom of a shallow baking dish.
Arrange the salmon steaks or fillets in the buttered baking dish.
In a small bowl, combine the lemon juice and onion.
Sprinkle about 2 teaspoons of the lemon-onion mixture over each piece of salmon. Season with salt and freshly ground black pepper.
Bake, uncovered, for about 20 minutes (about 15 minutes for fillets), or until fish flakes easily with a fork or a minimum of 145 F.
Remove from oven and spread sour cream over salmon pieces.
Sprinkle with lemon zest and dill.
Return to the oven for 3 minutes.
Serve the salmon hot with lemon wedges.
If salmon isn't your cup of tea (or kettle of fish), you can substitute the freshest fish at the market that day. Let the salesperson know how you plan to cook the fish and then let him or her steer you toward the most appropriate specimen.
In general, salmon can most successfully be supplanted with arctic char, ocean trout, amberjack, mackerel, wahoo, striped bass, milkfish, bluefish, and swordfish.
If there is no salesperson to ask, stick to the size and weight called for in the original recipe. You'll want to buy something similarly portioned to maintain the correct cooking times.