BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
SMOKED SALMON AND SOUR CREAM SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Slice salmon paper thin and set aside. Saute onions quickly in olive oil. Add stock and bring to simmer. Remove from heat and whisk in creme fraiche, chives, and season with salt and pepper. Toss sauce with cooked dill noodles and garnish with smoked salmon.
- In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours.
- Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).
SOUR CREAM AND ONION SALMON
Simple and delicious! I usually put a layer of peeled baby carrots under the salmon, spray them with oil and season them with creole seasoning & garlic powder. Enjoy!
Provided by Engrossed
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Spray baking sheet with 1/2" sides with oil.
- Place Salmon on it or a bed of seasoned carrots and then Salmon.
- Squeeze lemon juice over Salmon.
- Sprinkle seasoned salt over Salmon.
- Spread sour cream over Salmon.
- Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
- Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.
Nutrition Facts : Calories 355.4, Fat 15.9, SaturatedFat 6.3, Cholesterol 135.1, Sodium 173.3, Carbohydrate 4.2, Fiber 0.3, Sugar 1, Protein 46.8
SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE
Categories Dairy Fish No-Cook Cocktail Party Quick & Easy Buffet Salmon Sour Cream Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
- Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.
EASY SOUR CREAM AND ONION FISH
In this quick and easy weeknight fish recipe, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.
Provided by Ali Slagle
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
- Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
- Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
- Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.
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- Place half of the salmon in a food processor. Turn on and blend until minced, almost the texture of ground beef. You don’t want it over-processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).
- In a large bowl, combine the salmon, garlic, chives, onion powder, cayenne, paprika, lemon zest salt, pepper, egg and 2 teaspoons cassava flour. Stir to combine.
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