Baked salmon with creamy dill sauce

Yield: 1 Servings

Measure Ingredient
1 Salmon fillet; 4 1/2 lb.
3 Lemons; quartered
2 White onions; quartered
3 Sprigs fresh parsley; chopped, (up to 4)
3 Sprigs fresh basil; (remove leaves and cut into fine strips to prevent blackening) (up to 4)
3 Sprigs fresh thyme; chopped, (up to 4)
3 Sprigs fresh oregano; chopped, (up to 4)
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 cup Chardonnay; (up to 1-1/2)
½ cup Water
4 tablespoons Fresh dill; minced, (up to 5)
1 pint Plain yogurt
1 pint Cream cheese; softened, (up to 1-1/2)
Salt to taste

SALMON

CREAMY DILL SAUCE

This recipe from from the 2/6/98 issue of the Palo Alto Weekly newspaper - It sounds promising.

Skin the salmon fillet and remove the pin bones (usually 20-50) with needle-nose pliers. Place the fillet skin side down in a two-inch deep metal baking pan. Squeeze lemon juice onto the fish. Cover the fillet with the lemons, onions, parsley, basil, thyme, oregano, garlic powder and onion powder. Pour the wine and water into the pan. Cover the pan with plastic wrap, then with aluminum foil. Bake at 375-400 degrees for about 30 minutes. Check the fillet with a meat thermometer; when it reaches 130-140 degrees, remove and cool for 15-20 minutes.

Remove foil and plastic wrap. Remove the pieces of lemon and onion and drain juices. The salmon should be light pink. To remove from baking pan, tightly cover the pan with fresh plastic wrap and flip the pan onto the plastic wrap. Flip the fillet again from the wrap onto a serving tray.

Garnish with Italian parsley, tomato roses or thin lemon slices.

Refrigerate for at least one hour. Serve cold with Creamy Dill Sauce.

Creamy Dill Sauce: Blend ingredients in food processor until smooth.

Posted to EAT-LF Digest by carney@... (Kelly Carney x40337) on Feb 6, 98

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