Salmon Filets with Wine and Dill
1. Main Dish
The idea is to mix some of the (previously saved) Carrots Façon Vichy as well as the (previously saved) mix of fresh onions and fennel from this picture in the Asian-style vegetables. I used frozen organic salmon fillets, and left them to thaw in the fridge on the eve. We add some thyme and laurel within the mixed vegetables.
First we pour some white wine over the whole dish. Then we sprinkle the salmon with Dill (Aneth) and other cooking herbs such as Sarriette and Oregano. At last, we pour a little olive oil over the salmon.
Bake on moderate heat for about half an hour (I used 175 Celcius for 30 minutes with a previously heated oven). Make sure the salmon is weel cooked in its heart. It should not be pinky inside, but not parched either.
Note about using wine for cooking:
- You don't have to drink the rest of the wine: you can keep it with the cork for weeks in the fridge.
- If you don't want to put wine, you can use a spoon (cuillère à soupe) of Crème fraîche. However, in that case, the cream is spread over the vegetables before putting the salmon over, and no on the whole dish.