Salmon With Mustard-dill SauceFrom hollyeats 8 years ago
- 6 medium potatoes shopping list
- 8 oz. frozen leaf spinach shopping list
- 3 4- to 5-oz. skinless salmon fillets, fresh or thawed shopping list
- 2 TBS butter shopping list
- salt to taste shopping list
- mustard-Dill Sauce: shopping list
- 1/2 cup good-quality mayonnaise (like Hellman's); NO salad dressing! shopping list
- 1/2 cup sour cream shopping list
- 1 TBS butter (unsalted if you can) shopping list
- 1 TBS fresh lemon juice shopping list
- 1 TBS Dijon mustard shopping list
- 1/4 tsp. cayenne pepper (less if desired) shopping list
- 1 TBS fresh snipped dill weed, or frozen; 2 tsp. if using dried shopping list
- 1/2 tsp. salt, or less to taste shopping list
- Freshly ground black pepper shopping list
How to make it
- Preheat oven to 350° F/175° C.
- Peel and cut potatoes into 1-1/2 in. chunks.
- Place into cold salted water to cover, bring to a boil and cook 10 minutes or until tender but not mushy.
- Drain potatoes, toss with butter and salt, and place in a smallish oval or rectangular baking pan. There should be enough room for the fillets to rest not touching each other.
- While potatoes are cooking, run hot water over spinach to thaw; drain, squeezing water out thoroughly.
- Spread spinach evenly over potatoes.
- Place salmon fillets evenly spaced over the spinach, and make Sauce:
- Place all sauce ingredients in a small saucepan and cook over medium heat, stirring constantly with a wire whip, until warmed through.
- Pour over salmon fillets and bake 20-25 minutes or just until fillets are cooked through (sauce may be lightly browned on the edges).