Monday, February 18, 2013

Salmon with Creamy Dijon Dill Sauce

I'm trying to mix in a fish dish every week, to break up our regular beef and chicken routine.  I just found out I like salmon about a year ago when I was staying with friends and they served it for dinner.  To avoid being a total brat, I just ate it and was surprised to find out I actually liked it.  In order to create variety, I dug around online and found this recipe.

Salmon with Creamy Dijon Dill Sauce
adapted from Low Carb Friends

1 lb salmon (I get the skin taken off at the seafood counter)
1 cup sour cream (I use light)
2 tbsp dijon mustard
1 tbsp dry dill
3 tbsp red onion, finely chopped
salt, pepper & garlic powder to taste

Preheat oven to 400F.

Mix sour cream, mustard, dill, onion, salt & pepper, and garlic powder in a small bowl and let stand at room temperature for about an hour.

Coat baking dish with cooking spray.  Place salmon in the dish skin side down.  Spread the sour cream mix over the salmon so you don't see the fish anymore (save the leftovers!!).

Bake 20 minutes or until flaky.  Servce with the additional sauce on the side.

Meanwhile, the broccoli was an experiment.  It turned out amazing.

Roasted Broccoli
adapted from Simply Recipes

1 16 oz bag Broccoli Wokly or 1 1/2 lbs broccoli cut into florets (and in half for the big ones)
3-4 tbsp olive oil
1 tbsp lemon juice
sea salt to taste
2 garlic cloves, minced
fresh ground pepper
1/4 grated parmesan

Preheat oven to 425F.  In a large bowl, toss broccoli with olive oil, lemon juice, salt, garlic and pepper.

Spread in one layer on a baking sheet sprayed with cooking spray.  Sprinkle more salt and pepper, if desired.

Roast for 16-20 minutes until cooked through and browned.  Sprinkle with parmesan cheese and serve.

Totally making this again ASAP, probably with cauliflower tonight.  To make both of the dishes together, I heated the oven to 400F, put the broccoli in for 5 minutes, then the salmon for 20.  Turned out perfectly!

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