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!
- 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
- Preheat oven to 400 degrees.
- Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
- Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
- 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.
- Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
Interesting blend of flavors, very unique and NcMysteryShopper has to be highly praised for her creativity.
well being a lover of capers *and* wine, I could not pass up making this recipe, and I was not sorry, Cheryl this is wonderful, DH and myself enjoyed this tonight, thank you for creating such a great recipe!...Kitten:)
Great recipe, done in no time. I had the skin of the salmon removed simply I like the taste better that way. The sauce is fantastic! I didn't add the capers because I forgot them, so instead I added just a little salt and a little ground mustard which I think always enhances the flavor just that little bit you'll love.
Then I did plenty of the sauce, so I had some leftover. I served it as a cold snack with hard boild eggs - everybody just loved it. Next time I'll prepare even more of that sauce just to enjoy the leftover...