Baked Salmon with Cold Roe Sauce and Dill Potatoes Recipe

Introduction

This baked salmon recipe pairs tender, flavorful fish with a creamy cold roe sauce that adds a delightful briny twist. Served alongside dill-infused baby potatoes, it makes for a simple yet elegant meal perfect for any occasion.

Ingredients

• 250 ml Mayonnaise (1 cup)
• 250 ml Greek yogurt (1 cup) or Creme fraiche
• 100 g Fish roe or Tobiko (3.5 oz)
• 1 small red onion, chopped
• 4 tbsp fresh dill, chopped
• 1 tbsp Lemon juice
• Salt and pepper, to taste
• Cayenne pepper, to taste
• 1.2 kg fresh salmon (2.6 lb)
• 4 garlic cloves, sliced
• Fresh dill for garnish
• 1 lemon, sliced
• Salt and pepper, for seasoning the salmon
• 500 g baby potatoes (1.1 lb)
• 1 sprig fresh dill

Instructions

1. Step 1: Prepare the cold roe sauce by combining Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and fish roe or Tobiko in a mixing bowl.
2. Step 2: Season the sauce with salt, pepper, and a pinch of cayenne pepper to taste. Mix well, cover, and refrigerate until ready to serve.
3. Step 3: Preheat your oven to 180°C (356°F).
4. Step 4: Season the salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill. Place lemon slices, garlic, and dill in the middle of the fillets.
5. Step 5: On a piece of foil, lay lemon slices and place one salmon fillet skin-side down on top. Carefully place the second fillet on top, ensuring the lemon, garlic, and dill are layered between the fillets.
6. Step 6: Wrap the foil tightly around the salmon to seal in the juices.
7. Step 7: Bake the wrapped salmon in the preheated oven for about 30 minutes until cooked through and easily flaky.
8. Step 8: Remove the salmon from the oven and let it rest for 10 minutes. Remove the skin and transfer the fish to a serving plate.
9. Step 9: While the salmon bakes, wash the baby potatoes and boil them in salted water with the sprig of dill until tender.
10. Step 10: Drain the potatoes once cooked and serve them alongside the baked salmon and cold roe sauce.

Tips & Variations

• For a richer sauce, substitute Greek yogurt with creme fraiche.
• Try adding a little chopped chives or capers to the sauce for extra flavor.
• Use fresh dill generously to enhance the herbal notes in both the salmon and potatoes.
• If you prefer a spicier kick, increase the cayenne pepper in the sauce slightly.
• Baby potatoes can be roasted as an alternative for a crispier texture.

Storage

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave until warmed through. The cold roe sauce is best served chilled and not reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm, flaky fish like cod or halibut can be used, but baking times may vary depending on thickness.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and has reached an internal temperature of 60°C (140°F).