Monday, December 21, 2015

Salmon with Creamy Dill Sauce

I ran across this delightful little recipe while trying to find a home for some salmon and fresh dill.  I thought it would be another respectfully good recipe, but the onions and capers make this exceptional.

And while I usually serve salmon with rice, the submitter of this recipe suggested spaghetti.  The sauce dresses it perfectly.

I'm posting the recipe as it was published, but I missed the timer and mine sat in the oven longer (maybe 5+ minutes?), so I shortened the broiling time until the lemon had just begun to brown on the edges.  It came out wonderfully.

A NOTE:  I'm busy baking and getting ready for Christmas dinner...very traditional, nothing new to share.  I'll be back after Christmas.  Everyone have a lovely holiday!!!

SALMON with CREAMY DILL SAUCE (6 servings)

1 salmon fillet (with skin), about 2 pounds
1 to 1 1/2 tsp lemon-pepper seasoning
1 tsp onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed

Dill Sauce:
1/3 cup sour cream (reduced-fat ok)
1/3 cup mayo
1 Tbsp finely chopped onion
1 tsp lemon juice
1 tsp prepared horseradish
1/4 tsp dried dill weed or 1 tsp fresh dill, chopped, to taste
1/4 tsp garlic salt
black pepper to taste

Line a 15" x 10" baking pan (or 13" x 9" dish or jelly roll pan) with heavy-duty foil; spray with cooking spray.  Place salmon skin-side down on foil. Sprinkle with lemon-pepper and onion salt.  Top with sliced onion and lemon.  Dot with butter.  Fold foil around salmon; seal tightly.

Bake at 350F for 20 minutes.  Open foil carefully, allowing steam to escape.  Broil 4-6" from the heat for 8-12 minutes (this seems excessive to me.....keep an eye on it every few minutes) or until the fish flakes easily with a fork.

Combine the sauce ingredients until smooth.  Toss with spaghetti, reserving a bit for the salmon.  Serve with the salmon atop the pasta and with another splash of sauce.

Recipe Source:

No comments:

Post a Comment