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SALMON - Dill Salmon with Candied Lemon
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| (The Chew) Tyler Gage's Candied Lemon and Dill Salmon | |
| Olive Oil | |
| 2 tablespoons | minced Candied Lemon Peels, (recipe below) |
| 2 teaspoons | Dried Dill |
| Salt | |
| freshly cracked Black Pepper | |
| 2 6-ounce | Salmon Filets,, (preferably King or Coho) |
| 1. Preheat oven to 350 degrees F. 2. Prepare a glass baking dish with olive oil. 3. Mix together the lemon peel, dill, salt and pepper in a bowl. 4. Place salmon in the baking dish and top with the seasoning mix. 5. Bake for 20 minutes or until salmon is cooked to desired doneness. 6. Serve with cucumber salad CUCUMBER SALAD: | |
| 1 | organic Cucumber,, (partially peeled; leaving strips of skin) |
| Spanish Olive Oil (to serve) | |
| fresh Dill,, (to serve) | |
| fresh Meyer Lemon Juice (to serve) Cut cucumber in half lengthwise and scoop out the seeds. Cube the cucumber and drizzle with olive oil. Toss together with the dill and fresh lemon juice. CANDIED MEYER LEMON: 2 Meyer Lemons (peeled; reserving juice) | |
| 1 cup | Water |
| 1/2 cup | Granulated Sugar |
| 1 tablespoon | fresh ginger |
Peel lemons and combine in a small sauce pot with water, sugar and fresh ginger. Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes or until lemon peels are almost translucent. Remove from heat and pour into a heat proof bowl or jar. Allow to cool completely.
Helpful Tip:
1. Use fresh dill in the salad to complement the dried dill in the salmon.
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