| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Salmon fillet; 4 1/2 lb. |
| 3 |
|
Lemons; quartered |
| 2 |
|
White onions; quartered |
| 3 |
|
Sprigs fresh parsley; chopped, (up to 4) |
| 3 |
|
Sprigs fresh basil; (remove leaves and cut into fine strips to prevent blackening) (up to 4) |
| 3 |
|
Sprigs fresh thyme; chopped, (up to 4) |
| 3 |
|
Sprigs fresh oregano; chopped, (up to 4) |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Onion powder |
| 1 |
c |
Chardonnay; (up to 1-1/2) |
| 1/2 |
c |
Water |
| 4 |
tb |
Fresh dill; minced, (up to 5) |
| 1 |
pt |
Plain yogurt |
| 1 |
pt |
Cream cheese; softened, (up to 1-1/2) |
|
|
Salt to taste |
INSTRUCTIONS
SALMON
CREAMY DILL SAUCE
This recipe from from the 2/6/98 issue of the Palo Alto Weekly newspaper -
It sounds promising.
Skin the salmon fillet and remove the pin bones (usually 20-50) with
needle-nose pliers. Place the fillet skin side down in a two-inch deep
metal baking pan. Squeeze lemon juice onto the fish. Cover the fillet with
the lemons, onions, parsley, basil, thyme, oregano, garlic powder and onion
powder. Pour the wine and water into the pan. Cover the pan with plastic
wrap, then with aluminum foil. Bake at 375-400 degrees for about 30
minutes. Check the fillet with a meat thermometer; when it reaches 130-140
degrees, remove and cool for 15-20 minutes.
Remove foil and plastic wrap. Remove the pieces of lemon and onion and
drain juices. The salmon should be light pink. To remove from baking pan,
tightly cover the pan with fresh plastic wrap and flip the pan onto the
plastic wrap. Flip the fillet again from the wrap onto a serving tray.
Garnish with Italian parsley, tomato roses or thin lemon slices.
Refrigerate for at least one hour. Serve cold with Creamy Dill Sauce.
Creamy Dill Sauce: Blend ingredients in food processor until smooth.
Posted to EAT-LF Digest by carney@actsw.amat.com (Kelly Carney x40337) on
Feb 6, 98
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