I hesitated to do this recipe but I'm glad I did! I did the recipe exactly as written except we grilled the salmon. The sauce spread on top after cooking the salmon was wonderful. I thought the minced shallots would be too much of a bite raw, but they were delicious!
Roasted Side of Salmon with Shallot Cream
This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.
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Total: 30 Minutes
- Calories: 347
- Fat: 15.8g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.1g
- Protein: 47g
- Carbohydrate: 0.9g
- Fiber: 0.2g
- Cholesterol: 114mg
- Iron: 1mg
- Sodium: 535mg
- Calcium: 22mg
- 1/4 cup crème fraîche
- 2 tablespoons finely minced shallots
- 1 tablespoon 2% reduced-fat milk
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoons fresh lemon juice
- 1 1/8 teaspoons kosher salt, divided
- 1 (3-pound) boneless salmon fillet
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 1. Preheat oven to 450°.
- 2. Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.
- 3. Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with remaining 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.
- 4. Preheat broiler to high.
- 5. Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions, top evenly with shallot cream, and serve immediately.
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