Everyone are busy planning their Christmas dinner. We come up with one set of menu and end up with different dishes on the table. I know that happens to every one of us. My initial plan didn’t have a salmon dish on the plate. Later I decided to have them as I love salmon and it is healthy too. I wanted to pair salmon with a sauce that was as white as the snow. Hence I narrowed it down to sour cream base seasoned with dill leaves and Dijon mustard. It is one of the easiest and quickest dish you could bring to the table on a super busy day where you will have tons of stuffs to finish. All you have to do it to mix the sauce and top them over salt-and-pepper seasoned salmon and bake it in an aluminium pocket. I prefer to bake the salmon right before you serve the meal.
Since it uses all the ingredients that are ideal for South Beach Diet phase 1, I highly recommend this dish for those who are looking to eat healthy for the holiday season. A juicy chunk of salmon topped with creamy sour cream sauce is a delectable marriage made in heaven. Happy Holidays folks!
BAKED SALMON WITH MUSTARD-DILL SAUCE
Source: South beach diet cookbook
- 1 cup sour cream
- 1/3 cup chopped fresh dill
- 2 tablespoons Dijon mustard
- 3 shallots or 1/4 cup onions, finely chopped
- 2 teaspoons minced garlic
- Juice of half a lemon
6 slabs of salmon fillet with skin on (small size)
Whisk sour cream, dill, onion/shallots, mustard, lemon juice and garlic in small bowl to blend. Season sauce to taste with salt and pepper. Set aside.
Preheat oven to 400°F. Grease the baking tray with cooking spray. Place salmon, skin side down, on a aluminium foil. Sprinkle with salt and pepper and top with 2-3 tablespoon of the sauce. Wrap the foil to form a packet. Bake salmon about 20 minutes. Switch off the oven and let it rest. Serve with more sauce if needed.
I generally serve this dish with basmati rice and roasted vegetables.