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
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: http://www.tasteofhome.com/recipes/salmon-with-creamy-dill-sauce