Wednesday, April 20, 2011

Dill Rubbed Salmon

When I was a kid, I could not stand salmon. I thought it was one of the most horrible foods in the world and refused to eat it in any form. Luckily, my taste buds have grown to love almost all foods these days, and salmon can be one of my favorite light dinners. I find it really filling without weighing you down or making you feel like you need an instant nap. Having just finished back-to-back Passover Seders, I can confidently say I am a master of food comas, and the instant nap feeling that happens to me after any massive meal. This salmon will not do that to you (unless you eat it along with some chicken, brisket, asparagus, and eggplant).

My one contribution to the Seder, aside from chopping lots of vegetables, was preparing the salmon. This is a salmon recipe that tastes great year round and is so easy to make that you can have it any night of the week. It goes well with a salad or some roasted potatoes if you want to keep it simple. It looks really impressive too since it's one huge piece of fish, so it is the perfect dish to serve to company (as long as they like salmon).

If you want to make this for fewer people or can't find a large piece of salmon, you could always use individual fillets of fish and reduce the baking time. If you're unsure whether your fish is cooked or not, take a fork to it and see if the fish flakes without you forcing it. If it does, then it's ready.

Prep time: 5 minutes
Baking time: 25 minutes

1 large salmon fillet, about 3 pounds
1/2 cup loosely packed dill, stems removed and chopped
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons olive oil

Preheat oven to 350F. In a bowl, whisk together all of the ingredients (except the salmon). Place the salmon in an oven proof dish or on a baking sheet. With your hands, rub this sauce over the salmon as evenly as possible. Bake for 25 minutes, or until fish is cooked through. To transfer to a serving plate, use 2 large spatulas and lift the fish, or slide the fish onto the plate.

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