The
girls were back from Florida, I was ready for fish, and I discovered a whole
Sockeye Salmon filet in the freezer – Bev, Cindy, and I all enjoy salmon. While I like to cook salmon on the grill, it
was clean and covered plus it was cold outside and we had a fire in the fireplace so I decided to cook it inside
and went in search of an oven-cooked recipe, finding one from Taste Of Home
that I liked and modified to get the simple one below.
Salmon
With Creamy Dill Sauce – adapted from Taste of Home
Ingredients:
1/3
cup plain Greek yogurt (or sour cream)
1/3
cup mayo
1
tablespoon fresh lemon juice
1
tablespoon finely chopped fresh dill
Milk
to thin, if needed (Larry used none)
1
salmon fillet (about 2 pounds)
Good sprinkle
of lemon-pepper seasoning
Salt
to taste
Onion rings
to cover
Lemon
slices to cover – about one lemon
Directions:
1. A
couple of hours before mealtime, combine the first five (sauce) ingredients
until smooth.
2. Preheat
oven to 400F.
3. Line a
rimmed baking pan with parchment or foil; grease lightly for foil.
4. Place
salmon skin side down on lined pan, sprinkle with lemon pepper and salt, top
with onion and lemon.
5. Insert
remote probe thermometer in thickest part of fish.
6. Bake until
internal temp reaches 120F or your desired level of doneness. (I consider it done when the fat comes to the surface.)
We
sided the fish with a baked sweet potato and we all thought the salmon was very
good – even Bev who usually doesn’t like it baked – she always eats the tail
section as she prefers hers to be more done.
Cooked to 120F, mine flaked easily but still had a little sheen on the
pieces - perfect and the dill sauce was very good.
Speaking
of sweet potatoes, the morning after we ate this meal, there was a piece
on the Today Show regarding the world’s Blue Zones, which
are areas where the people live significantly longer than the rest of the
world. As it turns out, their diet seems
to play a major role in their longevity and in a couple of cases sweet potatoes
play a big part (70% of an Okinawan’s diet). The second link lists foods that should be eaten and those that should be minimized and avoided - much of what we Americans eat so you may not want to read it
Photos
can be enlarged by clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
Larry, Great looking salmon entree! We both like salmon too. As for sweet potatoes, they are the current rage among healthy foodies and they're on menus everywhere. We had some with cinnamon and brown sugar recently that were over the top! Take Care, Big Daddy Dave
ReplyDeleteLove the Salmon...Does the onion add to taste.....M doesn't like onion so i will do half........HWHL.......HRB..
ReplyDeleteThe onion adds a little flavor to the salmon but not an onion taste and then you have the choice of eating it or taking it off.
DeleteThat article was very good. Makes a lot of sense.
ReplyDeleteSalmon is the best and I like your way of cooking it. Yogurt, with dill and citrus, perfect! Bill gets pretty much disgusted every time I eat sweet potatoes, he should look at the Blue Zone maybe! I like them with just a dab of butter and salt and pepper, pretty good eating with this salmon!
ReplyDeleteYum! The salmon looks perfectly cooked and I am loving that creamy sauce.
ReplyDelete