Baked Chilled Salmon with Russian-style Cucumber Salad
Here’s a cool way to enjoy salmon on a hot summer day. You can bake the salmon in the morning, chill it and serve it for lunch or dinner later in the day.
Recipe - Quality Foods
Baked Chilled Salmon with Russian-style Cucumber Salad
Prep Time30 Minutes
Servings6
Cook Time29 Minutes
Ingredients
1 whole (about 1 kg./2.2 lb.) pink or other small salmon
salt and ground white pepper, to taste
1/2 small onion, thinly sliced
1/2 lemon, thinly sliced
1 large garlic clove, halved and thinly sliced
6 sprigs fresh dill, plus some for garnish
2 Tbsp lemon juice
1 Tbsp olive oil
2 medium field cucumbers, peeled and halved lengthwise
1/2 tsp salt
3 Tbsp mayonnaise
3 Tbsp sour cream
1 tsp rice or cider vinegar
1 tsp Dijon mustard
1 Tbsp chopped fresh dill
1/2 tsp granulated sugar
lemon wedges, for garnish
Directions
- Preheat oven to 375 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the baking sheet. Season the cavity of the fish with salt and pepper, and then stuff with onion slices, lemon slices, garlic and 6 dill sprigs. Drizzle top of salmon with olive oil and lemon juice; season with salt and pepper.
- Tent salmon with foil and bake 30 to 35 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer. Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish. Cool salmon to room temperature, transfer to a serving platter, cover and refrigerate at least 2 hours, or until ready to serve.
- While salmon chills, make the salad. With a small spoon, scrape out the seeds from each half cucumber. Slice the cucumber into 1/2-inch thick slices, place in a bowl and toss with the 1/2 tsp salt. Cover and let cucumbers stand for 1 hour, and then drain excess water from them. In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, chopped dill, sugar and white pepper, to taste. Add this mixture to the cucumbers and toss to combine. Cover and refrigerate salad until needed.
- When it’s mealtime, uncover salmon, garnish with dill sprigs and lemon wedges, and serve with the cucumber salad.
30 minutes
Prep Time
29 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Onions - Organic Onions, 3 Pound
$6.99$0.51/100g
Lemons - Large, 1 Each
$1.19
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Dill - Baby, Bunched, 1 Each
$3.49
Lemons - Large, 1 Each
$1.19
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Cucumber - Long English, 1 Each
$2.99
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
Free with 3300 Points Redeemed$4.79$0.96/100ml
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
Flyer Sale
$9.99 was $12.49$1.06/100ml
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Dill - Baby, Bunched, 1 Each
$3.49
Rogers - Fine Granulated Sugar, 1 Kilogram
$2.59$0.26/100g
Lemons - Large, 1 Each
$1.19
Directions
- Preheat oven to 375 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the baking sheet. Season the cavity of the fish with salt and pepper, and then stuff with onion slices, lemon slices, garlic and 6 dill sprigs. Drizzle top of salmon with olive oil and lemon juice; season with salt and pepper.
- Tent salmon with foil and bake 30 to 35 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer. Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish. Cool salmon to room temperature, transfer to a serving platter, cover and refrigerate at least 2 hours, or until ready to serve.
- While salmon chills, make the salad. With a small spoon, scrape out the seeds from each half cucumber. Slice the cucumber into 1/2-inch thick slices, place in a bowl and toss with the 1/2 tsp salt. Cover and let cucumbers stand for 1 hour, and then drain excess water from them. In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, chopped dill, sugar and white pepper, to taste. Add this mixture to the cucumbers and toss to combine. Cover and refrigerate salad until needed.
- When it’s mealtime, uncover salmon, garnish with dill sprigs and lemon wedges, and serve with the cucumber salad.