Salmone all’aneto

Ingredienti

• 4 (6 oz.) wild salmon fish fillets (OR 1 wild Alaskan salmon fillet)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1/2 tsp EACH lemon pepper, dried oregano, garlic powder, sugar, salt
• 1/2 cup Greek yogurt (nonfat works great)
• 2 tablespoons mayonnaise (nonfat works great)
• 1 tablespoon chopped dill
• 1 minced garlic clove (or 1/4 tsp garlic powder)
• 1/2 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1/4 tsp EACH dried oregano, dried parsley
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumber
• 3 tablespoons kalamata olives (or regular) (halved)
• 1/4 cup chopped red onion
• 2-3 tablespoons crumbled feta
• 1/2 -1 jalapeno, seeded, deveined, minced ( or a pinch of red pepper flakes)
• 1/2 tablespoon chopped dill
• 1 minced garlic clove
• 1/2 TBS EACH olive oil, red wine vinegar, lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Preparazione

1. 1

   Whisk the olive oil, balsamic, lemon juice and seasonings listed under “salmon” together in a 9x13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes at room temperature.

2. 2

   Preheat oven to 400 degrees F.

3. 3

   For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.

4. 4

   For the Salsa, combine all of the ingredient in a medium bowl. Cover and refrigerate.

5. 5

   Bake salmon at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).

6. 6

   Serve salmon with Dill Sauce, Salsa and fabulous with extra freshly squeezed lemon juice.