Roasted Side of Salmon with Shallot Cream

Name: Roasted Side of Salmon with Shallot Cream
Total time: 30 min
Yield: Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)
Ingredients: ¼ cup crème fraîche; 2 tablespoons finely minced shallots; 1 tablespoon 2% reduced-fat milk; 1 tablespoon chopped fresh dill; 1 ½ teaspoons fresh lemon juice; 1 ⅛ teaspoons kosher salt, divided; 1 (3-pound) boneless salmon fillet; 1 tablespoon olive oil; ½ teaspoon freshly ground black pepper; 1 tablespoon chopped fresh chives

8 Ratings
7 Reviews

This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.

By Julianna Grimes

Recipe by Cooking Light December 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:

20 mins

total:

30 mins

Yield:

Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)

Nutrition Info

Directions

Step 1
Preheat oven to 450°.

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Step 2
Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.
Step 3
Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with remaining 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.
Step 4
Preheat broiler to high.
Step 5
Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions, top evenly with shallot cream, and serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

347 calories; fat 15.8g; saturated fat 4.3g; mono fat 4.7g; poly fat 2.1g; protein 47g; carbohydrates 0.9g; fiber 0.2g; cholesterol 114mg; iron 1mg; sodium 535mg; calcium 22mg.

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deeprox

05/12/2014

I hesitated to do this recipe but I'm glad I did! I did the recipe exactly as written except we grilled the salmon. The sauce spread on top after cooking the salmon was wonderful. I thought the minced shallots would be too much of a bite raw, but they were delicious!

jmeleeS

02/06/2014

This is a very easy recipe and a great "quick cook" for a weeknight with salmon. The fresh dill and a good piece of fish are necessary for this simplistic entree to taste great. We both tasted the fish separate from the sauce and agreed that the sauce made the fish taste even better. Wouldn't hestiate to make again and again - enjoy!

nola0107

01/09/2014

I thought this was a great recipe! What made it stand out was the sauce. It was SO delicious! The creme fraiche gave it a lovely creamy taste that was such a nice complement to the dill and chives. I think the salmon could have done with half the amount of olive oil. There was so much that it was spattering in my oven and smoking quite a bit. I followed the recipe exactly except for adding some extra lemon juice and salt to the sauce to boost the flavor a bit. I served it with couscous and steamed broccoli. I would make this for company. This is a recipe I will hang onto and make again and again just like CL's Marinated Salmon with Mango-Kiwi Relish and Pineapple Teriyaki Salmon, my longtime favorite CL salmon recipes.

karenfar

01/06/2014

Not only is it really good, it is quick and easy. I made the sauce a day before serving. We bought the salmon at Santa Monica seafood and it was fabulous quality.

RachelCo

12/26/2013

What do you do with the sauce? Do you cook it onto the fish or serve it on the side?

BZsMom

12/03/2013

Classicly simple and nice. The sauce was fab. Hubbie said "restaurant quality". I would serve this to company. The sauce would also be great on baked potatoes!

apriljr27

11/19/2013

Delicious and simple! My new "go-to" salmon recipe.

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