Salmon with Dill
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.
- 4 salmon steaks each weighing 6 oz
- 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
- 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.
- 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.
- Wrap the salmon steaks carefully in the paper squares and then wrap these in the foil squares.
- 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.
- Unwrap the foil, and then the paper, and carefully place the salmon steaks with their dill sprigs on serving plates. Serve immediately.
Oven : Preheat to 220°C (425°F, gas mark 7),
Calories: 289 kcal
Carbohydrates: 1 g
Protein: 34 g
Saturated Fat: 2 g
Cholesterol: 94 mg
Sodium: 77 mg
Potassium: 854 mg
Fiber: 1 g
Vitamin A: 222 IU
Vitamin C: 2 mg
Calcium: 26 mg
Iron: 2 mg