Title: Baked Salmon with Dill
Yield: 4 servings
Category: Fish
Cuisine: Medieval
Source: Auntie Di
Ingredients
- 2 lbs salmon fillets, skin removed
- 1/2 cup butter, softened
- 1 tbsp oil
- 1 tbsp finely chopped fresh dill
- 1 tsp garlic, finely crushed
- 1/2 tsp galangel
- 1/2 tsp lemon zest, grated
- 1/2 tsp coarsly ground black pepper
- 1/2 tsp sea salt
- juice of one lemon
Instructions
Clean and cut salmon into serving pieces. Place on well-oiled metal baking pan that will just fit the fillets and having a 1 inch rim on all sides.
Blend all seasonings except for lemon juice into the softened butter until well incorporated.
Hold back 2 tbsp of the butter. Spread the remaining butter on the fillets. Bake at 350 degrees until salmon tests done and a nicely browned crust has formed around the edges.
Plate the fillets. Distribute melted butter from baking evenly among fillets. Dress with lemon juice and a dab of the held-back butter after removing from oven. Garnish with extra dill sprigs.
Notes
This recipe is easily done in a skillet over an open fire. In Medieval times, it would have been prepared by soldiers using a steel armor breastplate over a campfire and fresh galangal root would have been substituted for the lemon.