Monday, November 01, 2010

Salmon with Dijon Dill Sauce

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, 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
  • salt
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!

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