This dish is the perfect meal for two, and is easy yet impressive. You can also use the fresh dill sauce in other dishes, such as salads or paired with a different fish.
Yield : 4 servings
- 3 Tbsp mayonnaise
- 1 (8-oz) carton of sour cream
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- t tsp Worcestershire sauce
- ½ cup chopped parsley
- 1 Tbsp chopped dill leaves or 2 tbsp chopped dill flowers
- 1 tsp garlic salt
- 1 tsp dry mustard
- 2 drops hot sauce (opt.)
- 2 salmon steaks
- 1 Tbsp olive oil
- salt and pepper to taste
- For dill sauce, mix all ingredients together and chill in an airtight container for at least an hour. To avoid serving a cold sauce on your hot fish, remove from the fridge and let it rest at room temperature for half an hour before serving.
- Preheat your oven to 325℉.
- Spread olive oil over bottom of a baking dish large enough to hold salmon fillets without overlapping. Cover oil with lemon slices, reserving a few. Place salmon in the dish, skin side down. Sprinkle fish lightly with salt and pepper and place remaining lemon slices on top.
- Cover with foil and bake until fish is flaky, about 10-12 minutes. Be careful to not overcook fish.
- Serve immediately with a dollop of the dill sauce on each fillet.
Featured Ingredient: Dill
Sometimes known as “the fish herb” because of its complementary flavor to most types of fish, dill is used in many dishes, including dips, soups, vinegars, salads, and (of course) pickles. The feathery leaves have a creamy and slightly peppery flavor, with a hint of licorice. Use the fresh leaves and flowers in everyday cooking, or let the plant go completely to flower and collect the seeds for use in marinades, dressings, and pickling brines. Dill is a very easy plant to grow in the ground or in containers. Learn how to grow your own dill.