Baked Salmon with Fine Herbs
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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