Skyrdill Lax
Introduction to Skyrdill Lax
Skyrdill Lax, a delightful salmon dish from Iceland, blends the creamy richness of skyr with the freshness of dill. Iceland, known for its pristine waters and sustainable fishing practices, offers the perfect setting for a dish that highlights the quality of salmon. Traditionally, Skyrdill Lax is enjoyed as a celebratory dish, reflecting the culture's reverence for its natural resources.
Ingredients
- Salmon fillets - 4 pieces
- 2 cups skyr
- 1 bunch of fresh dill, finely chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt - 1 teaspoon
- Black pepper - 1/2 teaspoon
- 1 clove of garlic, minced
Preparation Instructions
Step 1: Prepare the Salmon
Start by prepping your salmon fillets. Place them in a shallow dish and drizzle with olive oil, lemon juice, and sprinkle with salt and pepper. Ensure each fillet is coated evenly.
Step 2: Create the Skyr and Dill Sauce
In a mixing bowl, combine skyr, chopped dill, minced garlic, and a pinch of salt and pepper. Mix until well-blended. This will serve as both a marinade and a dressing.
Cooking Process
Step 1: Marinate the Salmon
Pour half of your skyr and dill sauce over the marinated salmon fillets. Cover the dish and place it in the refrigerator. Let it marinate for at least 2 hours, allowing the flavors to infuse thoroughly.
Step 2: Cook the Salmon
Preheat your oven to 200°C (392°F). Place the marinated salmon on a parchment-lined baking sheet and bake for approximately 20 minutes or until the salmon is cooked through and flakes easily with a fork. Set a timer to ensure precise cooking.
Serving Suggestions
Once the salmon is baked to perfection, drizzle the remaining skyr and dill sauce over each fillet. Garnish with extra dill and a wedge of lemon on the side. Pair this creamy, flavorful dish with a simple salad or steamed vegetables for a well-rounded meal.
How to Enjoy
Relish each mouthful of Skyrdill Lax, allowing the robust flavors of salmon and the tangy, creamy skyr to harmonize with the herbaceous notes of dill. This dish is best enjoyed fresh from the oven but can also be savored cold, making it versatile for lunch or dinner.