This time of year is so busy with gift shopping, decorating, and entertaining family and friends. Sometimes it can get a bit overwhelming. Here at Channel Fish, we hope to make your holiday meal planning a little easier by giving you some delicious and healthy fish recipes that would look amazing on your dining room table this Christmas Eve!
One of our favorites from Food and Wine’s latest article on 9 Christmas Eve Fish Dishes is this Whole Salmon Fillet one!
Ingredients:
1 1/4 cups extra-virgin olive oil
1 large shallot, thinly sliced
1/4 cup chopped dill
Kosher salt
Freshly ground pepper
One 4 1/4-pound wild king salmon fillet with skin
1/2 cup sour cream
1/4 cup whole-grain mustard
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons Champagne vinegar
Directions:
- In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon, skin-side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
- Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar, and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce
