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Recipe

Roast Salmon with Dill Cream and Rye Crumbs

Scott Phillips

Servings: 4

The salmon and dill sauce are delicious, but what makes this dish truly outstanding are the toasted, seasoned rye breadcrumbs that top the fish, acting as a sort of savory streusel.

Ingredients

  • 1/2 cup sour cream
  • 1/3 cup plain Greek-style yogurt (preferably full fat)
  • 1/3 cup chopped fresh dill
  • 2 tsp. fresh lemon juice
  • Pinch granulated sugar
  • Kosher salt and freshly ground black pepper
  • 3 oz. (1 to 2 slices) dense European-style rye bread, crumbled to fine crumbs
  • 2 medium scallions, thinly sliced, white and dark green parts separated
  • 4 tsp. extra-virgin olive oil; more for drizzling
  • 4 6-oz. skinless salmon fillets

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 110
      Sodium (mg): 510
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 43

Preparation

  • Position a rack in the center of the oven and heat the oven to 500°F.
  • In a small bowl, whisk the sour cream, yogurt, dill, lemon juice, and sugar. Season to taste with salt and pepper.
  • Combine the breadcrumbs, scallion whites, oil, and a large pinch each salt and pepper in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the breadcrumbs crisp and the scallions brown, 10 to 12 minutes. Set aside to cool.
  • Meanwhile, lightly oil a large rimmed baking sheet. Place the fish on the baking sheet, season with salt and pepper, and drizzle with olive oil. Roast until firm and just opaque throughout, 5 to 8 minutes, depending on thickness. Serve the fish topped with some of the sauce, breadcrumbs, and scallion greens. Pass the remaining sauce and breadcrumbs at the table.

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