Salmon with Creamy Dill Sauce
I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.
- Serves: 6 persons
- 1(2 pound) salmon fillet
- 1teaspoon lemon-pepper seasoning
- 1teaspoon onion salt
- 1small onion, sliced and separated into rings
- 6slices lemon
- ¼cup butter, cut into small chunks
- ⅓cup sour cream
- ⅓cup mayonnaise
- ¼cup dry white wine
- 1tablespoon capers
- 1tablespoon finely chopped onion
- 1tablespoon caper brine
- 1teaspoon lemon juice
- 1teaspoon prepared horseradish
- ¾teaspoon dried dill weed
- ¼teaspoon garlic salt
- ground black pepper to taste
Step 1Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
Step 2Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
Step 3Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
Step 4While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.