Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the olive oil, lemon juice, white wine, garlic, salt, and black pepper.
3. Place the salmon fillets in a baking dish and pour the marinade over them, making sure they are evenly coated.
4. Bake the salmon for 15-20 minutes, or until cooked through.
5. While the salmon is baking, prepare the dill sauce by mixing together the sour cream, mayonnaise, dill, parsley, and chives in a small bowl.
6. Serve the baked salmon with the dill sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 28g
Carbohydrates: 3g
Protein: 34g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- White wine can be substituted with chicken or vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add sliced lemon or orange to the baking dish for extra flavor.
- Use different herbs in the dill sauce, such as basil or tarragon.
- Add chopped capers to the dill sauce for a tangy twist.
Tips and tricks:
- Make sure the salmon is evenly coated with the marinade for maximum flavor.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- Double the recipe for leftovers or meal prep.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of greens or with roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish with additional fresh herbs or lemon slices.
Pairings:
Pair the salmon with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the salmon with roasted potatoes, steamed rice, or a side salad.
Troubleshooting advice:
If the salmon is overcooked, it may become dry and tough. Check the salmon after 15 minutes of baking to ensure it is cooked to your liking.
Food safety advice:
Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
This recipe is named after Dorothy Taubman's colleague, Edna Golandsky, who was a renowned piano teacher and performer.
Flavor profiles:
The salmon is tangy and flavorful from the marinade, while the dill sauce adds a creamy and herbaceous element.
Serving suggestions:
Serve the salmon with a side of crusty bread for dipping in the dill sauce.
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