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Rachael's Salmon in Dill Sauce 01:52
What makes Rachael's salmon well dressed: a tangy relish and dill sauce.
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
1/2 seedless cucumber
2 small plum tomatoes
1 shallot or 1/4 red onion, finely chopped, divided
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Seafood seasoning (recommended: Old Bay)
Directions
- On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.
- In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
- Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
- Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
My Private Notes
Show:
30 Minute Meals
Episode:
Steppin' Out
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