I have another recipe to share from my Christmas entertaining. If you’re like me, and made a New Year’s resolution to eat healthier this year, this recipe will go farther to help you with your goal than the cookie, fudge and appetizer recipes I shared during the holidays. I can’t blame the Salmon with Mustard-Dill Glaze we had on Christmas Eve for the scale trauma I had on January 1st. (No, I enjoyed way too many helpings of cookies, fudge and appetizers over the holidays, and am now paying the price on the scale.)
Margot, Jeff and their kids joined us again on Christmas Eve (we’ve been celebrating Christmas Eve together for 15 years. What a great tradition!) Margot is my hero! She has been fighting colon cancer for five years, and she watches what she eats carefully. I like to make something she feels good about eating, so Salmon with Mustard-Dill Glaze was one of the dishes I served for Christmas Eve. I only started cooking fish a couple of year ago, and I never would have dreamed of serving it to guests until recently, but while I was enjoying my Christmas Eve dinner, I was thinking Salmon with Mustard-Dill Glaze was perfect to serve to friends on Christmas Eve.
I generally will barbeque or poach salmon, so I’m glad I found a baked salmon recipe we like. The mustard and dill glaze tastes great on the salmon, and when you add the sour cream sauce, the salmon is delicious. But, what I like best about Salmon with Mustard-Dill Glaze is it’s easy enough to serve on a weeknight, but it’s fancy enough to serve to guests.
Salmon with Mustard Dill Glaze
Adapted from Holiday magazine
3 Lemons, 2 thinly sliced, 1 cut into wedges to serve with salmon
½ cup spicy brown mustard
¼ cup mayonnaise (I used canola mayonnaise)
2 tablespoons sugar
2 tablespoons cider vinegar
½ cup chopped fresh dill
2-3 pounds boneless side of salmon
freshly ground black pepper
¾ cup light sour cream
Preheat the oven to 450°F. Spray a rimmed baking sheet with cooking spray, and then place the lemon slices diagonally across the baking sheet. Place the salmon, skin side down on the lemons, and sprinkle with salt and pepper.
In a medium bowl, mix together the mustard, mayonnaise, sugar vinegar and dill. Stir until the sugar dissolves. Set aside half the mustard mixture. Brush the remaining mustard mixture on top of the salmon. Bake the salmon until it is just opaque through, 13 to 15 minutes.
Meanwhile, mix together the mustard mixture set aside earlier, and the sour cream.
Place the salmon on a large platter with the lemon wedges, and serve it with the sour cream sauce.