Baked Salmon with Fine Herbs

Baked Salmon with fine herbs recipe - The Cooks Pantry

RECIPE BY:

Michael Wheldon

 

INGREDIENTS:

  • 1.25kg Coles fresh skin on salmon side fillet
  • 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • Big pinch of salt

DRESSING:

  • Dill, stemmed removed and finely chopped
  • 15g tarragon, stems removed, finely chopped
  • 20g chives, finely chopped
  • 20g continental parsley, leaves only finely chopped
  • 2 finely diced shallots
  • 500g sour cream
  • 2 tbsp baby capers, roughly chopped
  • 1 lemon, sliced into wedges to garnish

METHOD:

  • Preheat oven at 180 degrees.
  • Place the salmon, skin side down on some baking paper in an oven tray. Coat generously with olive oil and salt. Place in oven for 20- 25 minutes, or until you can poke a knife in and it’s just slightly pink in the centre.
  • Combine your herbs in a bowl and toss through before dividing the mixture into 2 separate bowls (one reserved for garnish).
  • Whisk in a mixing bowl, one portion of the herbs, shallots, sour cream and baby capers until combined.
  • Garnish salmon with remaining herbs just prior to serving with dressing and lemon wedges on the side.

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