Dill Salmon
Ingredients
For The Fish:
- 4 Raskin’s skinless salmon, cut into 3-inch by 3-inch squares
- 1 bottle Raskin’s Lemon Dill Marinade (we love this stuff)
For The Salad:
- 3 Persian cucumbers, finely diced
- 1 small red onion, finely diced
- Handful of fresh dill, chopped (or 1 cube frozen dill)
- juice of 1 lemon
- 1 tsp sugar or sweetener
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Place the salmon on a lined baking sheet. Dredge the salmon with the dill dip. Be generous.
- Bake uncovered for 15 minutes or until salmon flakes easily.
- Combine all salad ingredients. Salad stores well for up to 2 days.
- To plate: Place a square of salmon on each plate. Cover entirely with the salad. Garnish with lemon slices and spiralized beets. Salmon can be served warm or cold.
Notes
This recipe also works well with white fish (such as sea bass, halibut, turbot, etc.).
