SALMONE CON DILL , TIMO E LIME or OVEN-BAKED SALMON WITH DILL, THYME AND LIME

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I obviously needed to steam off my frustration about not being able to food blog because I immediately came up with something worthy of posting. And I even came up with something that I can participate in Weekend Herb Blogging with as well namely dill. This is a very common herb in Swedih cooking but I never ever use it in Italy because it’s difficult to find. There is some kind of cousin growing around where I live but it doesn’t have the fresh taste of real dill. It is an annual herb that often is used with fish and it is vital for the making of gravad lax which is fresh salmon that you cure with dill, salt and sugar. You should have tasted the gravad lax that my mother made, it was great! I know how to make it but I have never tried myself as you need really fresh and high quality salmon to make it and Italy is not the right country for that. And when I lived in Sweden I preferred to eat hers! Anyway, yesterday I had salmon, I had dill and I had thyme at home so I decided to make oven-baked dill and thyme salmon. I like both dill and thyme so I decided to make it twice as nice by combining the two with pepper and lime juice and the result was good, very good!
Don’t forget to check out the roundup that I think is being done by Kalyn of Kalyn’s Kitchen herself this week (I’m a bit out of touch but it should be her turn. I hope.) next Monday. Always worth a visit!

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SALMONE CON DILL , TIMO E LIME or OVEN-BAKED SALMON WITH DILL, THYME AND LIME

Salmon, preferably fresh
Bunch of fresh dill
Bunch of fresh thyme
1-2 limes
Pepper
Salt
Olive oil

– Put the salmon in an oven-proof dish greased with some olive oil. Sat and pepper it.
– Chop the herbs and cover the salmon with them. Squeeze the lime(s) over, the more the better I would say!
– Leave it all to marinate for at least one hour.
– ‘Sprinkle’ a little olive oil over the salmon and then bake it in 250 centigrades for 10-12 minutes, it may need a little less, it may need a little more depending on how thick and how big the salmon pieces are so you better poke a bit to see if it is ready.
– Serve.

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