Sunday, August 5, 2007

Salmon With Dill Sauce

Salmon With Dill Sauce

Salmon Fillet, bones removed
1 Teaspoon Dijon Mustard
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
1 Egg
2 Tablespoons Lemon Juice
1 ¾ Cups Vegetable Oil
8 Ounces Sour Cream
2 Tablespoons Dried Dill, or 4 Tablespoons Fresh Dill, minced

Dill Sauce:
In food processor with blade attachment combine mustard, salt, pepper, egg, and lemon juice, process until combined. With processor running slowly add oil in a steady stream, process until combined. Now you have homemade mayo. In medium sized mixing bowl, mix together mayo, sour cream and dill, until combined and keep refrigerated up to 5 days.

Wrap salmon tightly in aluminum foil and seal the edges by rolling them together. Bake in 375 degree oven for 20-30 minutes until cooked through. Place salmon on serving tray (the skin will stick to the foil, but the meat is really easy to move to the serving tray) and spread generously with dill sauce. Serve with lemon wedges.

No comments: