Ginger-Dill Salmon with Cucumber & Avocado Salad

• portioner: 4 servings
• total tid: 35 minutes

Ingredienser

⅓ cup finely chopped fresh dill

5 tablespoons extra-virgin olive oil, divided

1 medium serrano pepper, seeded and minced (about 5 teaspoons)

1½ tablespoons grated fresh ginger

1 large clove garlic, grated on a microplane (½ teaspoon)

1 teaspoon salt, divided

4 (4-ounce) skin-on salmon fillets

½ teaspoon ground pepper

4 medium Persian cucumbers, trimmed

2 medium avocados, diced (about 1⅓ cups)

1½ tablespoons lime juice

2 teaspoons toasted sesame seeds

Vejledning

Preheat oven to 325°F. Combine ⅓ cup dill, 4 tablespoons oil, 1½ tablespoons ginger, minced serrano, grated garlic and ¼ teaspoon salt in a small bowl. Place 4 salmon fillets on a large rimmed baking sheet; pat dry with paper towels. Season with ½ teaspoon each salt and pepper. Spoon the dill mixture evenly over the fillets; bake until the salmon flakes easily with a fork, 15 to 18 minutes.

Meanwhile, place trimmed cucumbers on a cutting board; use the side of a chef’s knife to gently smash them. Halve them lengthwise and roughly chop into ½- to 1-inch pieces. Transfer to a medium bowl. Add diced avocado, 1½ tablespoons lime juice, 2 teaspoons sesame seeds and the remaining 1 tablespoon oil and ¼ teaspoon salt; gently toss to coat.

Serve the salmon with the cucumber-avocado salad. Recipe developed by Marianne Williams