Monday, October 19, 2015

What I Baked on Sunday

This is my new favorite salmon recipe. It comes together in no time and is just as good leftover. Make the recipe for dinner one night and then have the leftovers for lunch. You can also easily divide or multiply this recipe depending on the number of people you are feeding.

Salmon with Dill Sauce
Recipe from Full Moon, High Tide

2 1/2 - 3 pounds whole salmon fillet, skinned
1/4 cup mayo
1/4 cup milk
1/4 cup sherry
1/4 cup Parmesan
1/8-1/4 cup chopped fresh dill
1/4 cup small capers, rinsed and drained
Dill sprigs and grape tomatoes for garnish

  • Coat salmon with mayo and set aside.
  • Combine milk and sherry in 9x13 glass casserole dish; place salmon in dish.
  • Sprinkle salmon with Parmesan, dill and capers. Bake at 350 degrees for 20-30 minutes.
  • Place fish on serving platter. Garnish with dill sprigs and grape tomatoes.

Dill Sauce
1 (16 ounce) container sour cream
1/2 cup chopped fresh dill
1/2-1 teaspoon horseradish
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt

  • Combine sour cream and remaining ingredients, mixing well. Serve sauce chilled or at room temperature on the side.

No comments:

Post a Comment