Let’s be honest: despite the shelves of cookbooks, I get nearly all my recipes from blogs. A couple of weeks ago I made a menu plan, went to the store, and came back and cooked those meals I had written down. But when I got to this one I absolutely could NOT find the recipe!
I searched my computer histories to no avail. I checked a couple cookbooks I knew I had referenced in the last week. Nada. Well, I decided, I would just have to improvise.
And this sauce was so dang delicious! I am glad I didn’t give up on it. I knew the recipe I’d seen had shallots (because I bought one), Dijon mustard, and sour cream. I went from there. I ended up eating the sauce on the salmon, asparagus, AND the rice.
Yield: 4 servings, with extra sauce for vegetables or rice
You can cook the salmon any way you like, but I prefer roasting in the oven to pan-frying. I feel like it's easier to catch it before it overcooks.
4 salmon fillets
salt and pepper
1 T olive oil
1/2 large or 1 small shallot, minced
1 T Dijon mustard
1 T lemon juice
1 tsp. dried dill
about 2/3 c. sour cream
Preheat oven to 400F. Sprinkle salmon with salt and pepper. If you want to roast asparagus or green beans along with the salmon, toss them in olive oil, salt, and pepper as well. Lay on a baking sheet lined with aluminum foil. Bake 10-13 minutes, until salmon flakes easily. (Time will depend on the thickness of your fillets. May take longer.)
Meanwhile, heat 1 T olive oil over medium heat in a small skillet. Add minced shallot and cook until very soft. Turn heat to low and stir in mustard and lemon juice.
Remove from heat and gently stir in sour cream and dill. Season to taste with salt and pepper.
Plate salmon and drizzle/pour/dollop sauce over it to serve (or serve on the side, if your husband is nuts and doesn't like sour cream, like someone I know).