Baked crusty salmon with fresh dill sauce

I like salmon. At least I'm beggining to like it. I'm not big on fish. But anything that has a crispy crust, without a smelly interior, plus a great tasting sauce like a fresh dill sauce makes my day. Or evening. I prepared this with nice looking rice with peas and cumin seeds, but finally it would work better with plain rice, as the cumin is very fragrant and dominated the salmon. ( what?!)
When you buy ready fillet salmon, try to get the wider fillets. The smaller ones, which are more traingular in shape, are from the tail section of the fish, and have tougher meat. The wider, middle section is much more tender.

The salad is a nice addition to the salmon, and it very easy to make, just slice diagonally the cucumber with the skin on, add some fresh chopped dill and a bit of red bell pepper for color, and season with S&P plus some lemon juice with olive oil. Et voila!
PS. if you make this for a romantic dinner, skip the garlic.

Now get the salmon and sauce crackin'

Type of dish: main
Cost: medium
Difficulty: easy
Time: 40-50 min
Serves: 2
Preparation time: 15min
Baking Time: 20-30 min
Oven temp: 190C
You'll need:
a blender, paper towels, tablespoon, cutting board, sharp knife,baking dish for the salmon, tin foil,  gravy boat, small laddle, plates to serve
For the sauce:
  • fresh dill
  • 1 cup natural sugar free yoghurt
  • 1 tbsp mayonaise
  • 2 tbsp sour cream
  • 1 tsp garlic powder
  • 1 pinch salt
  • 1 squeeze lemon juice
  • 1 tbsp pepper 
  • 1 tbsp olive oil
  • 1 tbsp dried or fresh parsley
  • 1 tbsp dried oregano
For the salmon:
  • 1 salmon fillet
  • S&P
  • Olive oil
  • Lemon slices
Extremely hard to make. 
Preheat your oven. Pour olive oil in the baking dish and spread it around. Wash your fillet in cold water, and pat dry with paper towels and put in the baking tray skin side down. Rub a bit of oil on top of the fish and sprinkle with salt and pepper. Lay enough lemon slices on top to fairly cover it up. Cover with tin foil and pop in the oven for 20 min with the foil on, then take off the foil and remove the lemons and bake for 5 min more. Turn on the broiler for the last 5 minutes for a nice crispy crust.
Fish is done. You can cut it in half and serve. If the skin sticks to the baking dish, don't worry, you weren't going to eat it anyway.
Put all the ingredients in the blender and pulse until you have a nice green sauce with specs of dill. Pour in a gravy boat and keep in fridge until fish is ready.
How to serve:
If serving fish with rice, place fillet gently over bed of rice or next to it, and pour some dill sauce over it.

Addtional info:
The sauce is great as a dip sauce for croutons or pita.

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