
Salmon with Dill Sauce
INGREDIENTS
- 3 lb Salmon
- 2 ¼ tsp Kevala Sea Salt
- 1 tsp Black pepper
- 50 oz Butter
- ½ cup Kevala Organic Raw Oaxaca Honey
- 3 garlic cloves (minced)
- 1 ½ cups sour cream
- ½ cup fresh dill
- ½ eschalot
- 1 ½ tbsp lemon zest
- 1 cup dried cranberries
- 1 cup orange juice
- 1 cup slivered toasted almonds
- ⅓ cup roughly chopped parsley
- 1 tbsp Kevala Extra Virgin Olive Oil
- 1 pomegranate (only the seeds)
- ¼ cup roughly chopped parsley
- 3 tbsp lemon juice
- 2 lemons (cut into pieces)
DIRECTIONS
Instructions for Creamy Dill Sauce
- Mix all the ingredients (sour cream, fresh dill, eschallot, lemon zes, Kevala Sea Salt) in a bowl until smooth.
Tapenade
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Heat the orange juice in a saucepan over high heat until hot, then remove it from the stove, add cranberries, cover, let it sit for 15 minutes, then drain it & let it cool.
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Mix cranberries, toasted almonds, parsley, salt and olive oil.
Salmon
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Preheat the oven to 180°C/350°F.
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Place a large sheet of foil on a tray, then top it with parchment paper, place the salmon on the paper, then fold up the foil sides.
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Place glaze ingredients in a saucepan over medium-high heat, once it starts foaming, turn it down to medium, let it foam for 2 minutes, then remove it and pour
straight over the salmon.
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Sprinkle the salmon with salt and pepper,
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Cover the salmon with a smaller piece of paper, then foil. Fold and seal the upsides to enclose the salmon.
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Bake for 12 minutes, remove the salmon from the oven, then remove the excess paper, and switch the oven to grill/broil., place the almond and broil for 7-10 minutes until caramelized (the edges).
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Transfer to a plate and let it cool.
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Spread the dill sauce on it, then place the tapenade, and squeeze lemon juice on top.
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¡Enjoy!