Salmon with Parsley Dill Sauce
Salmon with Parsley Dill Sauce is a version of a recipe we grew up with in Michigan. Our mothers and other neighbors passed around our family recipes, as well as ones from a local call-in radio station which has been on the air with the same host since 1962. The original recipe was for Salmon Cakes, but the Parsley Dill Sauce is the common thread. The Dijon mustard adds a European touch where Dijon is added to many sauces. The sauce works equally well with other fish and seafood.
We like to serve our salmon and most other fish and seafood entrees with a wild rice or quinoa side dish. They are versatile and the flavors pair well with seafood.
Parsley Dill Sauce:
½ Cup Sour Cream
½ Cup Mayonnaise
2-3 Tablespoons Dried Parsley Leaves
2 Tablespoons Dried Dill Weed
2 Teaspoons Fresh Lemon Juice
2 Tablespoons Dijon Mustard
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Small White Onion, Sliced Thin with the rings separated for topping when served.
Lemon Slices for topping when served
Preheat oven to 350 degrees F. Line a baking pan with aluminum foil.
Rinse salmon and pat dry. Rub both sides with olive oil. Sprinkle with the coarse sea salt and pepper. Place skin-side down on pan.
To make the Parsley Dill Sauce, use a small mixing bowl. Whisk together the sour cream, mayonnaise, dried parsley, dill weed, lemon juice, Dijon mustard, salt, and pepper. Cover and refrigerate for at least an hour before serving to let the flavors marry.
Bake salmon uncovered for about 15 minutes until fully cooked and the internal temperature at the thickest part is 145 degrees F. Cover with foil and let rest 5 minutes.
Place individual portions on plates. Top with a lemon slice and a couple onion rings on each portion. Serve with a dollop of Parsley Dill sauce on the side.