This is a dish inspired by my Danish heritage and my love for Japanese cooking—both of which reflect simplicity and beauty. Lemon juice on top brings out the vibrant pink of the shallots, and the jade rice has a brilliant green hue, making this dish feel extra special. —Carly Hendrickson
Test Kitchen Notes
This recipe is easy and delicious, and a brilliant combination of (mostly) easily accessible ingredients. I poured the butter/yogurt mix onto the rice (I used forbidden rice because I couldn't find jade rice) and that was good. I also ate the salmon with just plain rice and that was also very good! I love salmon and shallots but I had never had them together.
I wouldn't change a thing about this recipe, except the rice. However, the butter and yogurt did not mix well together. (I'd taken the butter off the heat and let it cool some. Should I have poured hot butter into cold yogurt?) The lemon taste was very strong, but I loved that (I used a rather large organic lemon)—but I couldn't taste the dill.
Preheat oven to 400° F. Place salmon filets skin-side down on a foil-lined cookie sheet. Coat the foil with a thin layer of olive oil.
Coat fish with olive oil and salt/pepper mix.
In a small pot melt butter on low heat. Include dill sprigs and lemon zest. Cook for a couple of minutes to allow flavors to infuse in butter. Strain into a small bowl. Then whisk in yogurt. Pour over salmon filets.
Slice shallots or red onion. Place on top of filets. Before putting salmon in oven, squeeze lemon juice on top. Bake in oven 10 to 15 minutes, depending on thickness of filets.
Take out of oven and serve over rice. Add a couple of dill flowers on top if you're feeling extra fancy.
Right before you put salmon in the oven, start your rice.
Add water and rice together in a small pot. Bring to a boil, then add butter, cover with lid, and simmer for 15 to 20 minutes.
When rice is done, serve as the base layer or side of dish. Place cooked salmon on top. Enjoy!