Oven Poached Salmon with Dill, Vidalia Onion, and Cucumber Relish

Ingredients:

1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small Vidalia onion, chopped (or ½ large)
1/2 seedless cucumber, chopped
2 radishes, chopped

Directions:

Salmon:
Preheat oven to 400 degrees F.
Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.

Relish:
Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.

Serve:
Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.