Baked Salmon with Cold Roe sauce
Discover a taste of Sweden with this easy baked salmon and cold roe sauce recipe. Perfect for any occasion.
Equipment
- 1 Pot for potatoes
- 1 small bowl
Ingredients
Cold Roe Sauce
- 250 ml Mayonnaise (1 cup)
- 250 ml Greek yogurt (1 cup) or Creme fraiche
- 100 g Fish roe or Tobiko (3.5 oz)
- 1 Onion red (small) , chopped
- 4 tbsp Dill , shopped
- 1 tbsp Lemon Juice
- Salt and pepper , to taste
- Cayenne pepper , to taste
Salmon
- 1.200 g Salmon fresh (2.6 lb)
- 4 Garlic cloves
- Dill
- 1 Lemon , sliced
- Salt and pepper
Dill potatoes
- 500 g Baby potatoes (1.1 lb)
- 1 Dill , sprig
Instructions
Cold Roe Sauce
- In a mixing bowl, combine Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and your choice of fish roe or Tobiko caviar.
- Season the sauce with lemon juice, salt, pepper, and a pinch of cayenne pepper to taste.
- Mix everything together well, then cover the bowl and refrigerate the sauce until you're ready to serve.
Oven baked Salmon
- Preheat your oven to 180°C (356°F).
- Season the salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill. Make sure to place the lemon slices, garlic, and dill in the middle of the fillets.
- Place lemon slices on a piece of foil, then place one salmon fillet (skin down) on top of the lemon slices. Carefully place the other salmon fillet on top of the first one, ensuring that the lemon slices, garlic, and dill are in between the fillets.
- Wrap the foil around the salmon to seal in the juices.
- Bake in the preheated oven for about 30 minutes. Be careful not to overcook; the salmon should be cooked through and flake easily with a fork.
- Remove from the oven and let it rest for 10 minutes. Remove the skin and place the salmon on a serving plate.
Dill potatoes
- While the salmon is baking, choose small baby potatoes wash and then boil them in salted water with fresh dill sprig until they're tender.
- Once the potatoes are cooked, drain them and serve them alongside the salmon and sauce.