Baked Salmon with Dill Mustard Sauce

by Elise Schwartz | July 11, 2010 11:46 AM

When cooking salmon, the biggest mistake most people make is to over cook it.  Resist the temptation to cook until it “flakes.”  Flaking indicates the salmon is becoming dry and overcooked.  Salmon is fully cooked when the color turns from translucent to opaque.  The FDA suggests cooking to an internal temperature of 145 degrees F.

[1]

Dill Mustard Sauce

1/2 cup Healing Cuisine Mayonnaise[2]
1/2 cup organic sour cream
2 Tbsp organic Dijon mustard
2 Tbsp minced fresh dill weed
2 tsp fresh lemon juice
Sea salt and fresh black pepper to taste

In a small bowl mix together all ingredients.  Cover and refrigerate for at least 3 hours before serving to allow flavors to blend.

Baked Dill Salmon
4   6 ounce salmon fillets
2-4 Tbsp coconut oil
1 1/2  Tbsp finely chopped fresh dill
1/2  tsp sea salt
1/4  tsp fresh black pepper

Preheat oven to 350 degrees F.  Rinse and dry the salmon.  Place fish on a baking sheet lightly coated with coconut oil.  Brush fish with coconut oil.  Sprinkle fish with dill, salt, and pepper.  Bake for 10 minutes or until opaque in color.  Serve with Dill Mustard Sauce and lemon wedges.

Endnotes:
  1. [Image]: http://2.bp.blogspot.com/_Qlt6p9Yi38E/TDobhcmsWaI/AAAAAAAADAg/tXWpS96Lq8k/s1600/025.JPG
  2. Healing Cuisine Mayonnaise: http://www.healingcuisinebyelise.com/2011/02/how-to-healing-cuisine-mayonnaise.html

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