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Author Notes: My grandmother made everything delicious. Even through the many years where she was obliged to help her husband in keeping an eye on his weight, she prepared what often felt like decadent, indulgent foods. Full of flavor, this roasted salmon is dressed in the creamy fluff of a yogurt-sour cream mixture stirred full of fresh dill, and is one of my fondest memories of her good cooking. —Melina Hammer
- 1 cup sour cream
- 3/4 cup fat free Greek yogurt
- 1 small bunches dill
- 1/2 side wild salmon, pin bones removed
- 1 pinch mustard powder
- 1 pinch dried thyme leaves
- good sea salt
- freshly cracked black pepper
- good olive oil
- Remove the fish from its wrapping, rinse, and pat dry. Allow to come to room temp, at least 10 minutes. Preheat oven to 400 degrees (F).
- Combine sour cream and yogurt in a bowl. Chop dill and add it in, along with a good pinch of sea salt and some cracked black pepper. If you use flake salt here, the texture of the large crystals will serve as a lovely counterpart to the creaminess of the sauce. Stir well to combine and return to the fridge to chill.
- In a lightly greased sheet pan, scatter sea salt, mustard powder, thyme, and cracked black pepper over the salmon and drizzle with olive oil.
- Roast in the oven for 8-10 minutes. The fish should still be juicy but have turned from translucent to opaque.
- Remove from oven and allow to cool for a few minutes on a wire rack.
- Cut salmon into portions and put onto plates. Spoon a couple - or a few - dollops of sauce on top and serve with crisp veggies. Noni favored steamed broccoli here, but any hearty fresh veg will do.
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