Salmon with Dill recipe
information
Balsamic vinegar, which lends its unique sweet and sour flavour to this delicate fish dish, comes from the town of Modena in northern Italy, where it has been produced for centuries. There they claim that the vinegar is only usable after ten years, and at its very best after 100 years. Balsamic vinegar is available from delicatessens and large supermarkets, or you can substitute white wine or dill vinegar. Salmon, with its firm, sweet-tasting flesh, lends itself well to the different flavours of balsamic vinegar and fresh dill, but you should take special care not to overcook it. Serve with baby new potatoes, steamed in their skins, fresh broccoli, mangetout or French beans, and carrots cut into matchsticks.
Preparation time : 10 minutes,
Cooking time : 8-10 minutes,
Oven : Preheat to 220°C (425°F, gas mark 7),
Calories per serving: 535
ingredients
Tender salmon steak flavoured with balsamic vinegar and fresh dill makes an easy but luxurious main course.
4 salmon steaks, each weighing 6 oz (175 g)
5 teaspoons virgin olive oil
4 tablespoons balsamic vinegar or white wine or dill vinegar
Salt and freshly ground black pepper
8 fresh dill sprigs
5 teaspoons virgin olive oil
4 tablespoons balsamic vinegar or white wine or dill vinegar
Salt and freshly ground black pepper
8 fresh dill sprigs
method
1. Cut 4 squares of greaseproof paper and 4 of foil, each one large enough to enclose 1 salmon steak. Brush 1 teaspoon of olive oil onto the paper squares and then place a salmon steak on each square.
2. Drizzle 1 teaspoon of olive oil and 1 tablespoon of vinegar over each steak, season with salt and pepper to taste, and top with 2 dill sprigs.
3. Wrap the salmon steaks carefully in the paper squares and then wrap these in the foil squares.
4. Place the wrapped steaks on a baking sheet and cook in the oven for 8-10 minutes, until the salmon is just opaque in the centre.
5. Unwrap the foil, and then the paper, and carefully place the salmon steaks with their dill sprigs on serving plates. Serve immediately.
2. Drizzle 1 teaspoon of olive oil and 1 tablespoon of vinegar over each steak, season with salt and pepper to taste, and top with 2 dill sprigs.
3. Wrap the salmon steaks carefully in the paper squares and then wrap these in the foil squares.
4. Place the wrapped steaks on a baking sheet and cook in the oven for 8-10 minutes, until the salmon is just opaque in the centre.
5. Unwrap the foil, and then the paper, and carefully place the salmon steaks with their dill sprigs on serving plates. Serve immediately.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
