On reveal day, everyone shares who they were assigned, a little bit about the person and the recipe that they chose. The link above will take you to the instructions and allow you to apply to join us.
This month, I was excited to be assigned Dena of "Oh, You Cook". Dena is a librarian who blogs some tremendous recipes. She is good!! She is so good that she actually has a cookbook that is published and sold by Amazon!
Dena has all her recipes sorted by category which is wonderful to use. I found several recipes that were calling to me and I plan to make the Majadura soup and Osso Buco in the near future. But I was looking for a Fish Friday recipe using some Salmon Fillets I had in the freezer and I hit the jackpot with her Salmon with Dill Sauce.
I loved the idea of a Dill Sauce instead of a Tartar Sauce for the fish. Dena was trying to replicate the flavors of a Fish Taco with this recipe and I love fish tacos! I did not have any limes so I skipped the marinating of the fish in lime juice but other than that I stuck pretty true to the recipe. Oh and I had no red onion so I substituted sweet onion.
I served my fish with a Vegetable Rice Pilaf that I am sharing in a separate post so as to not take any attention away from this marvelous recipe by Oh, You Cook.
What first attracted me to this recipe was the Dill Sauce.
It was bright and lovely.
These are Salmon Fillets from Northern Michigan that our friend, Kurt, caught in the Spring and generously shared with us.
I broiled these fillets for about 8 minutes and they were perfect.
What a lovely dinner.
The salmon was just broiled salmon but the sauce...ohhhhh, the sauce.
Thanks Dena for a great recipe that I will use time and again.
Salmon with Creamy Dill Sauce
very slightly adapted from Oh You Cook
1 T. chopped dill weed
1 T. dijon mustard
1/2 t. lemon juice
1/2 t. lemon zest
1/4 t. salt
1/2 c. sour cream
kosher salt and coarsely ground pepper to taste
Salmon fillets with skin (1 per person)
4-6 thin slices from a red or sweet onion
1/2 of a small lemon
Whisk together the dill, mustard, lemon juice, lemon zest, salt and sour cream. Refrigerate until ready to serve.
Preheat broiler and treat baking pan with olive oil or cover with parchment paper or non stick foil. Place fish skin side down on the pan. Place the slices of onion around the fish and broil about 6" from the heat for 5-10 minutes depending on the thickness of your fillets. Remove the onion prior to the fish if they start to brown too much. Your salmon is done when it flakes with a fork. Be careful not to over cook it.
I am also sharing this recipe at the Inspiration Monday Party.