July 5th: Dill Salmon

Using up more dill from the fridge, with another recipe from Eat, Shrink and Be Merry. I like to use way more sauce than they call for.

Dill Salmon

4 boneless, skinless salmon fillets

salt and freshly ground black pepper to taste, plus 1/4 tsp each (for sauce)

Sauce

1/3 cup sour cream

2 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp freshly squeezed lemon juice

1 tbsp minced fresh dill

1 tsp grated lemon zest

Preheat broiler. Sprinkle salmon fillets lightly on both sides with salt and pepper.

Place salmon on a baking sheet and broil 4-6 inches from heat source for about 4 minutes per side, or until fish flakes easily but is still just slightly pink in the centre.

While fish is cooking, prepare sauce.  In a small bowl, whisk together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, salt and pepper.

Remove salmon from oven and drizzle with sauce. Serve immediately.

Makes 4 servings.