Recently, I posted a special recipe and story from my trip to Canada. Luckily I have a few more delicious recipes from my Canadian friends at the Linwood Home. While we still have more Olympic games to watch this week, maybe this will inspire you to cook while you watch some downhill skiing or hockey.
Also, if you are interested in reading more about the Linwood Home during the 2010 Olympics check out their blog here. A few friends and I got to skype in with a group of them this weekend and they’ve been working hard as hosts of the Olympics keeping their streets safe and friendly. Also, you can give to this great charity by donating money online here.
This recipe is for Baked Salmon with a Creamy Dill Sauce. I loved this recipe and couldn’t wait to get my hands on the it so I could share it with you. It pairs great with the Canadian Rainbow Rice of my previous post. And if you would like to serve this with wine, I recommend a buttery Chardonnay.
If you live in Salt Lake I suggest buying your salmon (or any seafood) at Aquarius Fish Market across from Pioneer Park and next door to Tony Caputo’s. Aquarius gets shipments of fresh seafood daily and sell their foods to the top chefs in the Salt Lake area.
Baked Salmon with Creamy Dill Sauce
Mayonnaise: approximately 1/2 cup per large fillet of salmon
Lemons: juice lemons approximately 1 per piece of fish
Garlic: 2 cloves per piece minced
Dill: fresh is best, but dried will work very well
Butter: to put on top
Mix all together except butter, and spread over fillet. You can add more on less of everything depending on your preference. It is a very forgiving dish.
Dot salmon with bits of butter.
Bake at 425 F for about 20 to 30 minutes depending on thickness of fish. I line a broiling pan bottom with foil, spray /oil the top piece of the broiling pan and cook the salmon on that.
You can make it a bit ahead and serve at room temperature if needed. It is great with the rainbow rice, or lemon roasted potatoes for dinner and also for a luncheon with a salad and roasted asparagus placed on top of the salmon.