Salmon with Creamy Dill Sauce
Description
A dill sauce with sour cream, mayonnaise, and horseradish accompanies a salmon fillet baked in a sealed aluminum foil packet for a centerpiece entree for the dinner table.
Ingredients
•
1 (2 pound) salmon fillet
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1 teaspoon lemon-pepper seasoning
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1 teaspoon onion salt
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1 small onion, sliced and separated into rings
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6 slices lemon
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1/4 cup butter, cut into small chunks
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1/3 cup sour cream
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1/3 cup mayonnaise
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1/4 cup dry white wine
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1 tablespoon capers
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1 tablespoon finely chopped onion
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1 tablespoon caper brine
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1 teaspoon lemon juice
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1 teaspoon prepared horseradish
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3/4 teaspoon dried dill weed
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1/4 teaspoon garlic salt
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ground black pepper to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
2
Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
3
Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
4
While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.