This recipe transitions perfectly from summer to fall and gives all you Pacific Northwesterners something new to do with the salmon you have stocked up in the freezer! It’s quick and easy enough to enjoy on a busy school/work night (my family LOVES this for dinner), but is also a fail-proof and simple menu for company. I like to dress ours up with some fresh lemon slices and serve it with baked rice (bonus recipe below) and grilled asparagus.
Lemon & Dill Sauce
3 Tbsps low-fat mayonnaise
1 Tbsp chopped fresh dill, or 1 tsp dry dill
1 Tbsp skim milk
1 1/2 tsp Dijon mustard
1/4 tsp grated lemon rind.
1 Tbsp capers (optional)
2 tsp juice from capers (optional)
Salmon
1 lb Salmon fillet
3 cups water
1 lemon, thinly sliced
Remove any small bones from the salmon and cut it into 4 pieces. Bring 3 cups of water to a boil in a large skillet. Add lemon slices. Cover and simmer for 5 minutes. Add salmon and heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes, or until the fish flakes easily when tested with fork.
Cover the salmon pieces with a generous dollop of sauce (or two) and enjoy!
Make it a meal and scroll down for the Baked Rice recipe and some tips for cooking asparagus (see what I did there?).
Tosha’s Baked Rice
1 1/2 c. rice
3 cups chicken stock
1/3 c. butter (I use less)
lots of garlic salt OR galic powder and salt – should smell garlicky
Stir together in a covered casserole dish and bake at 350 for 40 minutes.
Asparagus
Rinse and break of hard tips
Saute in butter/pepper/sea salt/garlic until just tender.
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