Stir Up Supper
1:45PM February 6, 2013

Stir Up Supper with Jenn Hobby - a daily dinner idea! 

 

 

Baked Salmon with Fresh Dill and Mustard

Recipe and Notes from Jenn Hobby - this one has been tinkered and toyed with enough in my kitchen over the years... that I am confident now to share it with you! 

 

Ingredients:

2-4 salmon fillets (skin on bottom half; wild or farm-raised, your preference)

1/4 cup sour cream 

3 tablespoons stone-ground mustard (Note 1)

2 tablespoons chopped fresh dill, plus extra pinch for garnish (Note 2)

1 tablespoon honey (Note 3)

kosher salt to taste

fresh ground black pepper to taste

lemon - thin slices for serving

 

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. 

 

Rinse salmon fillets with water and pat dry with a paper towel. Place salmon fillets skin side down on baking sheet.

 

In a glass mixing bowl, stir together sour cream, stone-ground mustard, fresh dill, honey and salt and pepper. 

 

Spread the dill-mustard sauce over the top and sides of the salmon in a nice layer to coat each piece of fish completely. 

 

Bake for 20-25 minutes, depending on thickness of your fillets. 

 

Use a spatula to slide under salmon and serve on plates. Serve with a thin lemon slice on top and a pinch of fresh dill. 

(Note 4 and 5)

 

Notes: 

1. You can try to substitute another kind of mustard here, if you have a favorite, but I have never found one that tastes right. To be certain it's dee-lish, stick with the stone-ground. My favorite brand is Inglehoffer.

 

2. Fresh dill makes a huge difference in flavor. If you must used dried, cut the amount in half and rub it in your palm before adding to sauce mixture. 

 

3. Here's your chance to join the "local honey" craze. Buy some at the farmer's market in your neighborhood. Read the label to make sure it's made near you. I like mine with a honeycomb in a mason jar.

 

4. I think presentation counts, so I include the lemon slices here because although it tastes delicious, the sauce isn't too pretty. 

 

5. Serve with roasted asparagus spears, tomato slices and crusty bread. 

 

Enjoy! With love, Jenn