There is no law of holiday dining that dictates a roast turkey, tenderloin, ham or other hunk of meat to be the cornerstone of the celebratory meal. Salmon makes a lighter alternative to most meats and is just as festive and fit for a crowd, especially if the entire side of the fish is prepared. For Christmas dinner parties and other holiday gatherings, my Slow-Baked Raspberry Dill Salmon is just as delicious as it is dazzling.
This elegant yet easy fish recipe comes together in just 30 minutes, but your guests will be so impressed with your culinary chops that they’re likely to assume elf helpers have been scurrying about the kitchen. Salmon cooks up superbly to a succulent medium-rare when baked in the oven at a lower temperature than most recipes call for. In the past, I’ve been guilty of scorching my salmon at 400 F degrees or searing it in a skillet under a blaze of heat. However, by baking salmon at 275 F degrees, the sub-cutaneous fat renders more slowly, leaving the flesh mouth-wateringly moist and tender.
A tumble of fresh berries in a tangy mustard vinaigrette along with Opadipity Cucumber Dill Yogurt Dip give this side of salmon that wild hunter-gatherer flair of a Nordic feast. Whatever your homeland, wherever your heart, sharing a holiday meal with those who are near and dear is one of the most special memories of the season. Enjoy!