Monday, December 19, 2011

Salmon with Dill Cream Sauce

I spent last week in San Francisco, home of the Lady of the House and one of my all-time favorite cities. Most of my time was spent in meetings for work, but I made sure I had some fun, too. A certain Lady brought me to fabulous SPQR where we toasted friendship with generous pours of prosecco and piles of pasta. And I brought back a little treat for the husband, which he is enjoying as I type: a homemade chocolate peanut butter cup from Z. Cioccolato in North Beach. It has flaky sea salt sprinkled on top. It was a good present.

After a week of non-stop action, I'm having a lazy day. I'm refusing to change out of my sweatpants. I wrote Christmas cards, read my book-of-the-moment, and watched football with the husband. I reveled in the Christmas lights strung about my home sweet home. As delightful as my visit to San Francisco was, I love being home.

Even on the laziest of lazy days, this fancy-enough-for-company salmon is wonderfully doable. It's easy, my dear readers. Sweatpants easy.

Salmon with Dill Cream Sauce
Serves: 4

1.5 pounds salmon fillet
Salt and pepper
Lemon pepper
1 tablespoon olive oil
1 cup sour cream
1 lemon, halved
2 tablespoons chopped fresh dill

Preheat oven to 425 degrees. Place salmon on a baking sheet, skin-side down. Sprinkle with salt and lemon paper to taste (I'm pretty generous with both), and drizzle with olive oil. Bake salmon in preheated oven for 10-15 minutes until the fish flakes easily with a fork. Squeeze juice from half of the lemon over the cooked salmon.

While salmon is cooking, stir together sour cream, juice from the remaining lemon half, and dill. Season to taste with salt and pepper. (This will probably be more sauce than you need, but you can store the leftovers in the fridge and serve with sliced veggies the next day.) Serve salmon with creamy dill sauce sauce.

1 comment:

  1. Love salmon. I make the sauce with cilantro or dry fenugreek leaves.