 | The first time I ever had slow baked salmon was at Bank, a former Jean-Georges restaurant. I enjoyed it so much, I had it served (by Bank) at our wedding. It is by far my favorite way to prepare salmon and makes for such a moist piece of fish. The preparation method is great for a dinner party because it doesn't need much attention at all. This salmon was amazing, I love horseradish and it pairs perfectly with the fresh dill and lemon. The sauce was inspired by Table. |
4 salmon fillets
1 tablespoon olive oil
1 lemon, sliced
4 sprigs dill
salt and pepper, to taste
1 cup sour cream
juice of 1 lemon
2 tablespoons minced dill
1 tablespoon horseradish
Preheat the oven to 250 degrees. Allow the salmon to come to room temperature while the oven is preheating. Grease a shallow baking dish, add the salmon skin side down to the pan. Brush each filet with the oil, salt and pepper to taste and lay lemon slices on top. Bake for 25 to 30 minutes.
While the salmon is baking, whisk together the sour cream, lemon juice, dill and horseradish. Serve the salmon filets with the sauce on the side.
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