Baked Salmon Recipe With Asparagus Yogurt Dill Sauce Food

I.C. SALMON WITH DILL-YOGURT SAUCE

Steps:

• Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
• Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
• Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
• When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.

BAKED SALMON RECIPE WITH ASPARAGUS & YOGURT DILL SAUCE

Steps:

• Preheat oven to 375F
• Trim the tough ends off the asparagus and toss in a bowl with a light drizzle of olive oil, garlic, salt and pepper to taste. Place in a single layer on a parchment-lined sheet pan.
• Nestle the salmon in the among asparagus and drizzle generously with olive oil, sprinkle with salt and pepper and sprinkle everything with 1/2 of the lemon zest (saving the remaining zest for the yogurt sauce).
• Place in the preheated 375F oven for 16-20 minutes, adjusting time, depending on the thickness of the salmon, and broiling for the last couple minutes if you like. (This piece was 1 ½ inch thick and took 16 minutes, plus 2 minutes to broil) for salmon cooked to medium. If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed, allowing asparagus to cook longer if necessary.
• While Salmon is baking, Make the Yogurt Dill Sauce: Place all ingredients in a small bowl and whisk with a fork. Add a squeeze of lemon juice and some cracked pepper if you like. Garlic flavor will mellow as it sits.
• Divide Salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like. Serve with a lemon wedge.

SALMON WITH YOGURT DILL SAUCE

Steps:

• Preheat oven to 375°F.
• Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
• Cover a baking pan with parchment paper, place salmon onto pan.
• In a small bowl, mix olives, tomatoes, oregano and garlic.
• Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
• Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
• Bake 20-30 minutes or until salmon flakes.
• Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.