I'm sure that I've shared it hear many times before that I'm a huge dill fan. I had some salmon in the freezer that I wanted to use, and I was thinking about doing something with dill since it has been a while since we have had it. While searching on myrecipes.com, I found one for salmon with potatoes and dill which would also use up some potatoes that we needed to use. Rick wasn't excited over the recipe so I decided to use it as an inspiration. We baked two potatoes (for 1 hour at 400F), and I made a Dijon Dill Sauce. Rick isn't a huge salmon fan, but he liked this recipe (always a plus!). I did, however, overcook it (forgot to set the timer...oops). Here's what we did...
Salmon with a Dijon Dill Sauce
- 4 6-ounce salmon fillets, skin removed
- 1/2 tablespoon horseradish
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 1/4 cup low fat sour cream
- 2 tablespoons roughly chopped fresh dill, plus more for garnishing
- black pepper
Preheat oven to 400F (if serving with baked potatoes, start the salmon when the potatoes have 10 minutes left).
Combine shallot, Dijon mustard, sour cream, dill, and horseradish in a small bowl and season with salt and pepper as desired. Chill in the refrigerator.
Season salmon with salt and pepper. Place the salmon on a baking sheet and roast in the oven 10 minutes or until opaque (depending on the thickness of the salmon).
Top with sauce and enjoy!