need help: salmon dill sauce recipe
- Does anyone have it? I lost it again. I would be very grateful if anyone
can find it. Matushka Photini originally posted it a long time ago.
With love in Christ,
- At 02:26 PM 7/4/00 -0400, you wrote:
>Here is what I saved in my recipes file. Unfortunatly I just copied the
>Does anyone have it? I lost it again. I would be very grateful if anyone
>can find it. Matushka Photini originally posted it a long time ago.
>With love in Christ,
post it came from and not the original poster's name. So, thank you who
ever you are. It sure is a good recipe.
"Baked Salmon with Mustard Dill Sauce
This is from the "Great Good Food" cookbook, which I use a lot.
It is billed as Scandinavian. It is so simple, but we ate it by the
spoonful until we were tired of it.
Dried dill weed (not seeds) works fine too -- I probably used
To make: 1 1/2 C.
4T Dijon mustard
1T white sugar
2T white vinegar
1/4C oil (they say canola)
1T minced fresh dill
Combine all, serve warm or cold.
1t yields 8 Calories, 0.8g fat, 0.2g carb.
Baked Salmon (or whatever)
Well . . . . I wrapped the thing (about 6 lb, head & tail on for
drama) loosely in heavy foil, put it into a big roasting pan,
and baked it at 350 for maybe 40 minutes -- started checking
it at 25 or so. You want to cut into the thick part with a sharp
little knife to see if the flesh has lost its translucency. Actually
it wasn't quite done to the bone, but we were all too hungry
to wait, so we served up the cooked bits and put the rest
back in the oven for 15 min or so (wrapped).
It was amazingly juicy and succulent and delicious -- didn't
dry out the way it tends to when I broil it.
Before I wrapped it up, I rubbed lemon juice over the whole
thing and put some sprigs of fresh dill and more lemon juice
in the cavity. I took it to the table garnished with lemon wedges
and more fresh dill. Pretty!
I used to get whole bluefish, and sometimes striped bass.
Bass doesn't need a thing, but we like the bluefish Italian
style. Slice up some bell peppers and onions, maybe celery,
mix with minced garlic and a can of tomatoes (or a few fresh
ones chopped up) and some Italian herb blend, put some
of this in the cavity and the pour the rest over the top. Wrap
the foil around it and bake "until done.""
- PMBI, ladies, but we make the salmon in the dishwasher, since we never had
a pan big enough to fit the whole fish.
Wrap in foil. Upper rack, full cycle (including the dry cycle).
Got the idea from Melinda Lee on her cooking show.
It comes out very moist and tender.
With love in Christ,