OVEN BAKED BALTIC SALMON WITH DILL, RED PEPPERCORNS AND LINGONBERRIES

Salmon fishing in Latvia was originally confined to the capture of ascending spawners in the so called salmon rivers e.g. those natal rivers where salmons return to spawn. We have many salmon rivers therefore no wonder that salmon formed a part of Latvian diet for many centuries. Damming (expansion of hydroelectric power plants) and polllution have caused a serious decline in salmon stock in the past decades. As a result of human intervention, nowadays natural salmon stock has increased and we are enjoying flavour packed wild salmon dishes again.

This is a light and very simple recipe that provides a clean tasting and succulent meat. Dill layer protects it from drying out and lingonberries add an acidic touch. However, my secret ingredient in this recipe is Hawaiian alaea salt. Its pinkish brown clay particles underlines natural taste of the salmon and adds some earthy notes to it. 

Hawaiian alaea salt

Ready for the oven

... and out of the oven

4 wild Baltic salmon fillets (skin on and pinboned)
2 hanfuls of dill
2 handfuls of lingonberries
1 teaspoon pink peppercorns in brine
1 teaspoon (dried) pink peppercorns
Hawaiian alaea salt
a glug of olive oil
a glug of white wine

Crush in the mortar and pestle (dried) pink peppercorns together with a few pinches of alaea salt. Pinch the skin side of each fillet and lightly score a few times, 5 cm apart (shallow incisions). Turn them skin side down and sprinkle over a handful of chopped dill and lingonberries, brined pink peppercorns, and few pinches of salt and crushed pink peppercorns. Gently pat it down with your hands. Place the fillets on the baking tray lined with parchment, skin side down, and drizzle over a glug of both, olive oil and white wine. Grill (bake) in the medium hot oven (180-200 degrees C) for around 17 minutes. Serve it with potato puree.