Buttered Salmon with Red Onion & Dill by Alison Roman
This recipe for Bettered Salmon is by Alison Romans - Nothing Fancy - on page 247. Although salmon itself is not cheap, it s a quick and easy main to put together and serve alongside a salad or greens and makes a light healthy meal. Trust the recipe and cooking time, the salmon will cook to perfection and not dry out.
Side Notes
Cost of non-staples: $32
Serves: 4
Ingredients
1 lemon
1 kg salmon fillet, skin on or skinless
kosher salt
black pepper
90 g unsalted butter
60 ml olive oil
1/2 red onion, thinly sliced
2 tbsp baby capers
dill
1 tbsp toasted sesame seeds
My Pantry Staples
lemon
kosher salt
black pepper
butter
olive oil
red onion
sesame seeds
The Method
Preheat the oven to 160°C. Thinly slice half the lemon, removing any seeds. Place the salmon on a baking tray and season.
Brown the butter in a small saucepan (2-3 minutes). Add the olive oil, sliced lemon and half the onion, season and cook for a further 2 minutes until the lemon starts to caramelize. Take off the heat and add the capers.
Pour the butter mixture over the salmon. Roast until just cooked through but medium rare (13-15 minutes depending on the salmon cut - fillet or tai). The flesh will look more translucent, less opaque. Remove from the oven and transfer to serving platter.
Squeeze the remaining lemon over. Drizzle the butter and oil from the baking tray. Garnish with the sesame seeds and dill and flakey sea salt if you have it.
TIP: I prefer the thicker salmon fillets, but if you have the tail, just cook for 12-13 minutes (no-fan) to avoid dry salmon.
