Baked Salmon With Creamy Dill Sauce
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Baked Salmon With Creamy Dill Sauce
  Salmon    Dill    Sauces  
Last updated 6/12/2012 1:06:22 AM. Recipe ID 31837. Report a problem with this recipe.
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      Title: Baked salmon with creamy dill sauce
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------SALMON--------------------------------
      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 tb Garlic powder
      1 tb Onion powder
      1 c  Chardonnay; (up to 1-1/2)
    1/2 c  Water

MMMMM---------------------CREAMY DILL SAUCE--------------------------
      4 tb Fresh dill; minced, (up to
           -5)
      1 pt Plain yogurt
      1 pt Cream cheese; softened, (up
           -to 1-1/2)
           Salt to taste
 
  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.
  




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Recipe ID 31837 (Apr 03, 2005)

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