Baked Salmon with Dill Cream, Herbs and Wild Hibiscus Flavour Pearls

This recipe for for Baked Salmon with Dill Cream, Herbs and Wild Hibiscus Flavour Pearls is just brilliant to feed a crowd. A festive looking dish that’s super easy to prepare and perfect to pop on the table for everyone to serve themselves too…no pesky bones!

I ordered a side of pin boned Salmon from my local Fish shop. Seasoned it well then baked it with some Butter and a drizzle of Honey (yes Honey is delish with the rich Salmon but by all means feel free to go with just Olive Oil and seasoning). Let it cool a wee bit before topping it with some herby deliciousness and enjoyed the ohhh’s and ahhh’s when we put it on the table! It’s such a pretty dish. The fruity Wild Hibiscus Flavour Pearls finish the dish beautifully.

We always have a baked fish of some description at our family Christmas/Easter/Birthdays. You could certainly buy individual portions rather than a whole side as I have if you like. Just follow the same method and individually top each portion. If you’re dairy free you can substitute the Sour Cream with your favourite Mayonnaise. And if Pistachios aren’t handy, Pine nuts or slivered Almonds are great – just something to add a little crunch.

What you’ll need – serves aprox 10

• Side of Salmon skin on – pin bones removed (or individual portions)
• 100- 150g Butter – diced
• 150g Honey
• Salt & Pepper
• 300ml tub Sour Cream
• Fresh Dill – you will end up using most of a bunch
• 1/2 cup very roughly chopped Parsley
• 1 Lemon – zest
• 1/2 cup Pistachios – toast & chop
• Wild Hibiscus Flavour Pearls

To do

Set your oven to 200c. 

Place a sheet of Baking Paper onto a tray large enough for your fish (this is a good time to check that you own a serving platter large enough too!). Place the Fish skin side down onto the Baking Paper. Season with plenty of Salt & Pepper. Dot about the diced butter and lastly drizzle on the Honey. *My side of Salmon was 1.2kg if you were wondering

Pop it in to the oven for 10 – 20 minutes – depending on how thick/large your Fish is and how well you like it cooked.  Around 54c at the thickest point with a thermometer should do it.

While the Fish is roasting lets prepare the rest of the goodies.

Next

The Pistachios can toast in the oven with the Fish for a few minutes. Once cooled, chop them and pop them into a bowl. Add in the 1/2 cup chopped Parsley and 1/2 cup chopped Dill with 1/2 of the Lemon zest. (add more Lemon zest if you just love Lemon)

Put the Sour Cream into a bowl and add the remaining Lemon zest, 1/4 ish cup of chopped Dill and lots of Salt & Pepper. Give it a stir then have a taste. More Lemon? More seasoning? More Dill? It’s up to you.

To serve

Allow the Salmon to cool a little before serving otherwise the Sour Cream will completely melt off! Using a large spatula/lifter or two, carefully lift your cooked Salmon onto a serving platter. Or a careful lift of the baking paper/Fish to the platter and peel the paper off from under the Fish. Whatever you feel most comfortable with really! Pour the extra tray juices on too please.

Simply spread a nice layer of the herby Sour Cream on. Followed by an even coverage of the Herby/Lemon/Nut mix. 

Finish with a generous sprinkling of our Wild Hibiscus Flavour Pearls.

If you’re making this around Christmas time and our Spiced Cranberry Flavour Pearls are available, they are an excellent substitute.

Until next time

From the Peninsula Larder Team

“There’s a fine line between fishing and just standing on the shore looking like an idiot.”

– Mark Twain