Being a native of the pacific northwest, literally, we have a love of salmon. Hubby likes to think he’s funny and calls me a salmon belly. Sure, it’s probably considered a derogitive term for “indians” but he says it in fun and I’m not ashamed to admit I am a salmon belly. I’ll eat salmon any time of day or night. As long as he’s the one out fishing for it. lol
Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish is known by most professional cooks. Measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.
If you haven’t cooked salmon before and are worried about ruining something that can be quite expensive for most of the country to buy, don’t fear with this recipe. It’s easy and won’t over power the salmon with other flavors. Since many skillet covers are clear you can easily keep an eye on the fish to make sure it’s not over cooking. Something that isn’t easy to do if you are baking or even grilling.
- 2 tbsp cider vinegar, divided
- 4 (6 oz.) salmon fillets
- 1 C of fresh dill
- 1 scallion, chopped
- ½ C light mayonnaise
- ½ C low fat sour cream
- 1 tbsp horseradish
- 2 tsp Dijon mustard
- Place 1 inch of water into a deep skillet and place the skillet over high heat.
- Stir in the vinegar and bring the mixture to a boil.
- Add the salmon fillets and reduce the heat to low so the water just simmers.
- Cover the skillet and cook the salmon for 10 minutes or until the center is slight opaque in the center.
- Place the dill and scallions into a blender.
- Add the mayonnaise, sour cream, horseradish and mustard.
- Blend until the dill and scallions are chopped very fine.
- Remove the fish with a slotted spoon to a platter.
- Top the fish with the sauce just before serving.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.