Recipe by Out of the Blue
From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice.
Top Review by birdnerd
This was good stuff! I'd make one change, though. Cook the fish halfway then add the sauce and cook the rest of the way, but that might be because I had a very hefty hunk of salmon.
- 1⁄2 cup sour cream
- 2 tablespoons butter, melted
- 2 teaspoons minced onions
- 1 1⁄2 teaspoons dried dill or 2 tablespoons chopped fresh dill
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- ground black pepper, to taste
- 1 1⁄2 lbs salmon fillets
Directions See How It's Made
- In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
- Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
- Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.