Salmon Baked in Cream

The beautifully rounded and dry Highland Single Malt Glengoyne 10 year old is a great baked salmon pairing to balance and complement the creamy salmon bake.

@BakersBunny / http://offtheeatentrack.wordpress.com

4 thick pieces skinless salmon
4 bay leaves or ¼ tsp dill pollen powder
4 slices of lemon
½ pt dble cream
Salt & pepper
Butter for greasing

  1. Butter a dish that will fit the fish comfortably.
  2. Place bay leaves, if using, on the bottom of dish, pop the fish on top.
  3. Season the salmon with salt and pepper.
  4. If using pollen, blend with cream (omit if using bay leaves) pour over fish.
  5. Cover with foil and bake in pre-heated oven (190oC/Gas5/375oF), for, 20-25 mins depending on thickness of fish.
  6. Serve with green veggies and potatoes.
The beautifully rounded and dry Highland Single Malt Glengoyne 10 year old is a great baked salmon pairing to balance and complement the creamy salmon bake.