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CARLA HALL Norwegian Roasted Salmon

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Channel your Scandinavian side and make this amazing fish dish!

8 fillets salmon (about 6 ounces each, bones and skin removed)
2 tbsp extra-virgin olive oil
1 cup mayonnaise
1 cup creme fraiche
1/4 cup Dijon mustard
1/2 lemon (juice and zest)
1/2 cup dill (chopped)
1/4 cup chives (chopped)
1/2 cup parsley (chopped)
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Cucumber Radish Salad Cucumber Radish Salad Kosher salt and freshly ground black pepper (to taste) Cucumber Radish Salad
2 tbsp white wine vinegar
2 tbsp dill
1/4 cup extra-virgin olive oil
1 English cucumber (thinly sliced into rounds)
1 cup radishes (thinly sliced into rounds)
kosher salt and freshly ground black pepper (to taste)

Preheat oven to 425ºF.
Season each salmon fillet on both sides with salt and pepper. Drizzle with oil and rub to coat on all sides. On a baking sheet lined with parchment paper, place the salmon fillets skin(less)-side-down.
In a medium bowl, add the mayonnaise, creme fraiche, mustard, lemon juice and zest, dill, chives, parsley, and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and stir to combine. Spread the creamy herb mixture evenly over the top of the salmon fillets. Place in the preheated oven to bake for about 7-10 minutes. Remove and set aside to cool. Serve extra sauce alongside salmon.
Serve a portion of the salmon with some Cucumber Radish Salad on top. Serve with a piece of Potato Galette (INSERT LINK FOR POTATO GALETTE) on the side, if desired.
For the Cucumber Radish Salad: In a large bowl, combine the vinegar, dill, and oil, and whisk to combine. Season to taste with salt and pepper. Add the cucumbers and radishes and toss to combine. Keep in the refrigerator until ready to serve.

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