Simple Salmon with Sour Cream Herb Dressing and Oregon Berries
This recipe is inspired by the French salmon eaters in our family across the Atlantic, two of whom produce smoked salmon professionally and provide us with a steady source of delicious fish throughout the year.
This on-the-go recipe is a perfect summertime standby designed to feed any quantity of people with ultimate simplicity for a perfect result every time. Accompanied by Guess Again Carrots, a delicious recipe introduced to us by Virginia Roosevelt after whom our 2017 Cuvée Virginia is named, and a bottle of our 2016 Three Feathers Pinot Noir whose fruity aroma and juicy acidity pair perfectly with salmon.
1/2 lb per person of Atlantic salmon fillets with the skin on
Rock salt or Sel de Guerande
Layer a flat baking sheet with salt up to 1-inch thick. Place the salmon fillets on top, sink face down on the salt. Place lemon slices on the top and a few pats of butter (optional).
Bake in the oven at 350° for 30 minutes or until done. Serve with a selection of fresh berries; blackberries, raspberries and blueberries and a dollop of Sour Cream Herb Dressing.
Sour Cream Herb Dressing
2 cups sour cream
1 large shallot, minced
1/2 bunch of your choice of parsley, cilantro, basil, or chives, minced
1 T olive oil
Salt and pepper to taste
Mix the ingredients together and add salt and pepper to taste. If you have a small mixer, mince the shallots and herbs together first then and add sour cream, olive oil and seasoning. Here we have added homegrown artichokes to the mix for a vegetable accompaniment.
Guess Again Carrots
This recipe is an ideal accompaniment for many dishes, including salmon.
2 lbs of carrots, peeled and chopped into 1-inch chunks
1 medium onion or shallot, grated
2 cups of sharp cheddar cheese, grated
Salt & Pepper to taste
Boil the carrots until cooked through. Drain and mash with a potato masher. Mix the carrots, onion and cheese together with salt and pepper and put in a casserole or Pyrex dish. Sprinkle with parsley or breadcrumbs, or why not try a non-anchovy based gremolata (ground parsley, garlic & lemon zest).
Bake at 350° for about 40 minutes until it bubbles.