Jay's Baked Salmon with Lime Dill Cream

Just about any way you cook Salmon it's bound to be delicious, here's a simple but elegant preparation that gives a beautiful result.

Serves 5-6

2 Lb. whole or part Salmon filet 1 Tbsp. butter SAUCE: 1 tsp. sugar Juice of 1 small lime 1Tbsp. finely chopped fresh parsley 1Tbsp. finely chopped fresh dill. 1/8 tsp. salt 1/8 tsp. finely ground black pepper Pinch of cayenne pepper Pinch of ground cumin 1 Tbsp. olive oil 3-4 Tbsp. heavy cream

 

Use needle-nose pliers to pull out any remaining pin-bones from the salmon. 

Preheat oven to 350 degrees.  Line a heavy baking pan with aluminum foil.  Rub the top of the foil with the sweet butter and dot the foil with a 10 or 12 pea-size pieces of butter also.  Put the fish on top, skin-side down.

In a small bowl, mix together the rest of the ingredients:

Spread 2/3 of the mixture on top of the fish.  Cover loosely with a second piece of foil and bake about 15 minutes at 350 degrees.  Then uncover and spread the remaining mixture on top.  Loosely cover again, and bake for another 5-10 minutes or until flaky.

Use a spatula to separate into pieces and serve.

Suggested accompaniments: Steamed asparagus and wide egg noodles with truffle butter.

Enjoy!

Posted 4/02

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