See, years back, T was firmly in the No Salmon camp. I've always been Team Salmon, and much like my propaganda campaign for mushrooms, I decided I could turn him. The trick has been cooking salmon with other strong flavors that he really likes, such as mustard and dill. The guy goes crazy for dill from the garden. Enter: a winning, simple recipe! (And a killer mustard sauce.)
Mustard Dill Salmon
Feeds four - or two with leftovers
Ingredients
- 2-lb salmon fillet (wild Pacific salmon is best - avoid farmed Atlantic salmon)
- 8 oz sour cream (small container)*
- 3 tablespoons dijon mustard
- 1/3 cup fresh dill + extra
- 2 cloves garlic
- salt and pepper
- arugula (optional)
Directions
- Mustard sauce: Mix together the sour cream, mustard, dill, and garlic and allow them to sit while you prepare dinner. Add salt and pepper to taste. You'll end up with just over a cup of sauce.
- Heat up your grill
- Coat the salmon fillet with 1/3 of the mustard sauce and place it in an aluminum foil packet
- Cook the salmon in foil on a hot grill for 15 minutes
- Garnish with extra dill and serve alongside fresh greens (I like arugula for this)
- Serve the rest of your sauce at the table with the salmon and arugula
(PS: We served this dish with caponata - still a goodie!)
*I suspect you could substitute Greek yogurt for the sour cream here, with some tinkering, if you're so inclined.
