Advertisement
Recipe: Baked Salmon With Creamy Dill Sauce
Similar Categories: Baked, Salmon, Creamy, Dill, Sauce
Baked Salmon With Creamy Dill Sauce
Salmon:
4 pounds salmon fillet
3 lemons -- quartered
2 white onions -- quartered
3 sprigs fresh parsley -- chopped (3 to 4)
3 sprigs fresh basil -- * (3 to 4)
3 sprigs fresh thyme -- chopped (3 to 4)
3 sprigs fresh oregano -- chopped (3 to 4)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 cups Chardonnay -- (1 to 1 1/2)
1/2 cup water
---
Creamy Dill Sauce:
4 Tbsp. fresh dill -- minced (4 to 5)
1 pint nonfat plain yogurt
1 pint nonfat cream cheese -- softened
-- (1 to 1 1/2)
salt to taste
(remove leaves and cut into fine strips to prevent blackening)
NOTE: The original recipe did not call for nonfat cream cheese.
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.
Salmon:
4 pounds salmon fillet
3 lemons -- quartered
2 white onions -- quartered
3 sprigs fresh parsley -- chopped (3 to 4)
3 sprigs fresh basil -- * (3 to 4)
3 sprigs fresh thyme -- chopped (3 to 4)
3 sprigs fresh oregano -- chopped (3 to 4)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 cups Chardonnay -- (1 to 1 1/2)
1/2 cup water
---
Creamy Dill Sauce:
4 Tbsp. fresh dill -- minced (4 to 5)
1 pint nonfat plain yogurt
1 pint nonfat cream cheese -- softened
-- (1 to 1 1/2)
salt to taste
(remove leaves and cut into fine strips to prevent blackening)
NOTE: The original recipe did not call for nonfat cream cheese.
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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baked, Salmon, Creamy, Dill, Sauce
| Baked Hush Puppies | Baked Seafood Stuffed Shells |