Today was very rainy and pretty much uneventful, other then our trip to Target and the adventure of going to the Library this morning, so I decided it would be a great day to share a recent recipe!
I've recently begun a Food Co-Op with my friend Tori, but this week was Spring Break so we didn't exchange meals, so I took the liberty to try several new things, and this one was quite the hit even though I was very hesitant to try it!
Here's what you need:
•1 salmon fillet (about 2 pounds) I used a frozen bag of Salmon fillets
•1 to 1-1/2 teaspoons lemon-pepper seasoning
•1 teaspoon onion salt
•1 small onion, sliced and separated into rings
•6 lemon slices
•1/4 cup butter, cubed
For the Dill Sauce:
•1/3 cup sour cream
•1/3 cup mayonnaise
•1 tablespoon finely chopped onion
•1 teaspoon lemon juice
•1 teaspoon prepared horseradish
•3/4 teaspoon dill weed
•1/4 teaspoon garlic salt
•Pepper to taste
•Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
• Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
• Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
I served our salmon over a bed of wild rice (Uncle Ben's was delicious) along with asparagus (cooked in the oven with olive oil and sprinkled with parmesan). Lawson COULD NOT get enough of the asparagus...he ate half the bunch!
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