Salmon, a different oven-baked style!

ere is my recipe for a common dish – oven-baked salmon which is twice as appetizing and delicious when marinated with dried dill and served with snow peas, citrus and herbs.

Ingredients: (serving 2).

• Skinless Salmon fillet, one per person.
• Mixed herbs, 2 full bunches.
• Snow peas, 10-15.
• Grapefruit and lime, 1 each.
• Garlic, 2 cloves, chopped.
• Olive oil, 1 tbsp.
• Lime juice, 1 tbsp.
• Dried dill, 1 tbsp.
• salt and pepper, as needed.

Method: Preheat oven to 300 F. In a shallow oven-safe dish coat salmon fillets with salt, pepper, lime juice, olive oil, dried dill, and garlic. Bake for 30-54 minutes. You do not have to turn them, but you could half way through.

While the fish is cooking, get busy with blanching your snow peas. First, trim the snow peas using a knife. Fill a medium pot with water and bring to a boil. Add the snow peas and ½ tbsp., salt and boil for 2 minutes. Have a container full of iced water in the sink. Using a slotted spoon, take the peas out of the boiling water and put them in the iced water. Drain after a few minutes. You will get tender yet chewy and completely green snow peas, which taste absolutely amazing!

Finally you need skinless grapefruit and lime slices to add a refreshing look and an extremely well matched sour-bitter to your salmon dish. Here is the instruction to cut skinless slices of citrus.

Place baked fillets on a web of mixed spinach and herbs. Arrange beans and skinned slices around the platter.

Salmon is great with both white and red wine.