Wednesday, October 28, 2009

Salmon with Dill, Onion, and Cucumber Relish

I know what you’re thinking, “What’s with all the salmon recipes lately?!”. Salmon is something we eat pretty often, but as I mentioned before, we typically use a store-bought rub. Well that rub is just about gone! So we’ve been following a lot of recipes, and I really like that. This is actually a dish I’ve made every summer for about 4 or 5 years. I remember the first time I made it was when I was living with my aunt for the summer, and that was in 2004. I’ve been waiting and waiting all season for radishes in my CSA and never got them… until now. I was so excited! I could finally share this recipe.

This was an odd recipe for me to want to make to begin with. I don’t usually like raw onion, and I’m not even really a fan of radishes all that much. What drew me to the recipe was the dill. The summer I first made this, I had discovered how much I liked dill. The salmon tastes rich, and the seasonings, especially the dill, compliment it very well. The relish is actually a really refreshing taste to go with the salmon. It just so happened I “assigned” The Boy to make this, so this isn’t the *exact* way I would have prepared it, but I need to learn to let go of some of that bossy control. This is a great dish, and something I look forward to every year. I don’t know why I got radishes so late in the season but I’m very glad I did!


Salmon with Dill, Onion, and Cucumber Relish


1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill (we most often use dried)
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small vidalia onion, chopped (The Boy used red onion)
1/2 seedless cucumber, chopped
2 radishes, chopped


Preheat oven to 400 degrees F.

Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.

Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.

Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish.

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