Makes 2 servings.
I like to cook this dish in spring and summer when wild salmon is plentiful. It is easy to prepare and lovely at room temperature, served with yogurt in a separate dish on the side.
INGREDIENTS:
2 center cut wild skinless salmon fillets, 6 ounces each
Kosher salt
Freshly ground black pepper
½ tablespoon unsalted butter
DILL YOGURT SAUCE:
5.3 ounces Greek plain yogurt
1 shallot, finely chopped or 2 scallions including green part, coarsely chopped
½ tablespoon capers, coarsely chopped
Zest of ½ lemon
1 tablespoon lemon juice
¼ teaspoon Kosher salt
Freshly ground black pepper
6 dill sprigs, snipped with scissors
PREPARATION:
Preheat oven to 400 F.
Line a baking sheet with foil. Pat fish dry with paper towels. Place on the foil and season on both sides with salt and pepper. Top with slivers of butter.
Bake for 10 minutes. The inside of the fish should be slightly opaque. I like mine medium rare.
While the fish is baking make the Dill Yogurt Sauce and season to taste with salt and pepper.
