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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 4 servings |
||
| Calories 371 | ||
| Calories from Fat 118 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 449mg | 18% | |
| Potassium 752mg | 21% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 9.9g | ||
| Protein 41.1g | 82% | |
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By: NcMysteryShopper
Jul 30, 2007
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
SERVES 4 -6
Ingredients
- 1 3/4 lbs fresh salmon fillets
- 3/4 cup white wine (I used a Chenin Blanc~Chardonnay Blend)
- fresh ground pepper
- 1 tablespoon finely minced red onion
- 1/4 cup sour cream
- 2 tablespoons heavy cream
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 3 tablespoons finely minced fresh dill
- 1 lemon, juice of
- 2-3 tablespoons capers
Directions
1
Preheat oven to 400 degrees.2
Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.3
Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.4
In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.5
Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Siren Chef
On May 11, 2009
This was delicious - my favorite way to eat salmon so far! This is the first recipe I can say will go in my regular rotation. Added extra onions, used low-fat sour cream and substituted the cream in the sauce for more wine 
From: Elkaybee
On Mar 26, 2009
This recipe was exquisite, worthy of being on the menu of a top class restaurant! i halved the ingredients as it was only made for one person and had only dried dill. on hand.. The capers really made this dish stand out... and complemented the sweet sauce. The onions were essential in the structure of the whole experience... Will definitely make this again and thanks for posting.
From: Thorsten
On Sep 1, 2007
No wonder, that this recipe won the RSC#10 contest in summer 2007. It is the combination of ingredients which make the winning recipe. The sauce is a wonderful winning combination of a mustard sauce and the falvors for gravad salmon (dill, honey, lemon). And to just warm it and not to cook is best. This will keep all the falvours in the sauce, especially the mustard notes. I jsut made a little change here: I used lime juice instead of lemon. I like the more fruity notes of lime. The sauce is very creamy and well balanced between sweet and tart or spicy and herbal. Cooking the salmon only in white wine is another great idea. The salmon will be moist and will have enough acidity. Basting with wine will keep it moist. The fish came out perfect and was a real beauty on the plate with the sauce on the side and some capers (I have missed to add them in the photos). As a side I have made ovenbaked potato slices. I mixed them with olive oil, some rosemary and sea salt. I put them together in the oven with the fish, perfect and easy. Thank you for this winning combination and congrats again.
From: ~Rita~
On Aug 24, 2007
This was fantastic. The sauce tasted yummy cold as well warmed Just could have had less mustard for it was a bit overpowering. I used sock eye salmon. The wine did all evaporate by the time it was done cooking. My fillet had skin so it was removed from the pan with ease. But I do suggest to lightly spray or oil the pan or even lay the fillet on a bed of lemon slices and herbs before baking. I served this on a bed of romaine. Thanks for a great recipe.
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