Years ago, my dear friend Leslie shared this fantastic salmon recipe with me, and it’s been in my regulars ever since. When the hot and humid weather hits, I turn to it often because it’s simple and revitalizing. The original recipe is from Rachel Ray, and the only adjustments I made were adding more butter and eliminating the sugar. I’ve tried it a few times adding honey to the cucumber onion salad, but prefer it without. Try it for yourself and decide! Enjoy!
2 Tbsp grass-fed or organic butter
4-6 wild caught salmon filets
2 cups chicken broth or water (water is totally fine)
4 tsp dried dill or 4 Tbsp fresh dill
1 seedless cucumber
1 medium sweet onion
1 bunch bok choy stalks or 3-4 radishes (both offer a peppery taste)
1 tsp sea salt
1/4 cup white vinegar or white wine vinegar
1-2 tsp raw honey (optional)
pepper to taste
Preheat oven to 350. Spread 2 Tbsp butter in 9×13 glass baking dish. Place salmon in pan skin side down. Add chicken broth and half of the dill to pan. Bake for 12-14 minutes until done. While salmon is cooking, prepare cucumber salad. Finely dice onion, cucumber, and bok choy or radishes and mix in medium bowl. Add vinegar, salt, and dill. Combine and season with pepper or extra dill to taste. I recommend making this ahead to give time for flavors to meld together in the fridge, but it’s also excellent straight away. Remove salmon from oven, top with cucumber salad and serve. We love this with mixed greens or cauliflower rice to compliment the cucumber onion salad.