Dill-Encrusted Salmon with Cucumber-Dill Chutney

Recipe By Rabbi Hanoch Hecht Rabbi Hanoch Hecht
  • Cook & Prep: 1 h 45 m
  • Serving: 14
  • No Allergens

Most people buy salmon in pre-sliced portions. Cooking a whole side of salmon at once helps retain the fish’s fattiness and makes it more flavorful. When choosing salmon, look for white, fatty lines in the flesh. The thicker the lines are, the more flavor the salmon will have.

Ingredients (14)

Main ingredients

Cucumber-Dill Chutney

Start Cooking

Prepare the Salmon

  1. Lay the salmon on a tray and pat dry. Sprinkle with salt, pepper, and chopped dill. Add sliced garlic and drizzle with olive oil. Cover fish with wax paper or parchment paper and refrigerate for 30 minutes.

  2. Preheat oven to 365°F (185°C). Remove paper from fish and bake for 35 minutes. Serve hot or cold with the chutney.

  3. For the chutney, grate the cucumber. Place in a strainer and press down to squeeze out excess water. Place garlic, habanero, and dill in a food processor using the s-blade and process until finely ground. Transfer to a bowl with the grated cucumber. Add spices, honey, and lemon juice and mix well. Refrigerate for 30 minutes before serving.

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