Baked with dill, lemon, pepper and butter.
This is a staple in my home. I cook it once a week. It can be used with any type of fish.
Forget crispy skin salmon. Try this.
You can have it with any side dish you like, even rice. I like mine with crispy chat potatoes and some baby spinach.
Ingredients
Makes 1 Serve
1 Piece of Salmon
2 Sprigs of Dill
1 Teaspoon of Cracked Pepper
1 Splash of Lemon Juice
50 Grams of Soft Butter
2 Handfuls of Spinach
8 Chat Potatoes
Tin Foil
Heat the butter until slightly melted. You can leave it out for a while or put it in the microwave for 10 seconds.
With a brush or a butter knife, coat the foil. You want enough butter to cover your fish.
Put a sprig of dill on the butter.
Place the fish on top of the dill, skin side down.
Add another sprig of dill on top. Add some cracked pepper and a splash of lemon juice.
Fold over one side of the foil. The salmon should be just off centre. Make sure the fish is completely covered with butter on the foil.
Roll the salmon so the foil covers it
It should look like the picture.
Tuck in both sides. Put it in the oven on 180 degrees Celsius for 20-30 minutes.
Meanwhile, add the chat potatoes in a pot (without peeling) and add water.
Boil the chat potatoes until soft.
Drain potatoes
If the want crispy potatoes, fry them. Both deep frying and shallow frying should work out well.
While the potatoes are fried in a pan, add the leftover butter in a pan. Heat it up.
Add in the baby spinach. Sprinkle salt and pepper to taste.
Cook it until they are wilted. This will take about 2 minutes.
Place the baby spinach in the middle of a plate.
Place the chat potatoes in a small bowl or cup to shape them into a mound. Place them on your plate on top of the baby spinach.
Finally, add the salmon on top of the potatoes and drizzle the juice over the top. Dig in and enjoy!
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