Serves: 2
Ingredients
Creamy Dill Sauce
- ½ cup full fat sour cream
- 3 tbsp. dill, chopped
- 3 tbsp. onion, minced
- 1 tsp. lemon zest
- ½ tsp. salt
Tapenade
- 1⁄3 cup dried cranberries
- 1⁄3 cup orange juice
- 1⁄3 cup sliced, toasted almonds
- 1 tbsp. parsley, chopped
- 1 tsp. olive oil
- 1⁄3 cup pomegranate seeds, for finishing
- ¼ cup parsley, chopped for garnish
- 1 lemon, cut into wedges for garnish
- salt and pepper, to taste
Salmon
- 2 (6 - 8 oz.) salmon fillets
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. olive oil
Honey Butter Glaze
- 3 tbsp. honey
- 4 tbsp. unsalted butter
- 1 tsp. garlic, minced
Directions
- Preheat oven or smoker to 350°F.
- Mix all ingredients for creamy dill sauce in a small bowl and place in the refrigerator.
- In a small saucepan, heat orange juice, just to a boil, and cut heat. Add dried cranberries, cover for 15 minutes, strain and let cool. Mix together cranberries, almonds, olive oil, salt and pepper, and parsley. Let stand at room temperature.
- Prepare salmon for cooking by coating with olive oil, salt and pepper.
- Heat a small amount of olive oil in a large skillet. Sear both sides of salmon, then transfer to a foil-lined baking pan.
- While salmon rests, mix butter, honey, and garlic in a small, microwave-safe bowl and melt together in the microwave.
- Brush honey butter liberally over salmon fillets; place into the oven until they reach a 145°F internal temperature.
- Remove glazed salmon. Plate and top with a 1/8 inch thick layer of creamy dill sauce. Top with tapenade and sprinkle pomegranate seeds and chopped parsley on top. Enjoy with fresh lemon wedges.