We love salmon…it is a luxury here in the Midwest, but one we enjoy. I’m always experimenting with new ways to prepare it…this is delicious, and you have the sauce and garnish right in the oven.
We use our good toaster oven for dishes like this for just 2 servings; feel free to multiply the recipe and bake it in your regular oven. You can use chopped pecans or pistachios or even pine nuts instead of almonds.
We enjoyed it with “a little of what’s left” mixed vegetables and baked potatoes. My husband really thought the sauce was excellent when we had this on Sunday.
Salmon with Sour Cream Mustard Sauce and Almonds
1 Tablespoon Butter
8-12 Ounces Salmon Fillets -- in 2 portions
1/4 Cup Sour Cream -- full fat
2 Teaspoons Grainy Mustard -- mixed with sour cream
1/3 Cup Sliced Almonds
Heat oven to 450°. Line a small shallow rimmed pan with non-stick aluminum foil.
Melt 1 tablespoon butter in pan in oven until it foams and subsides. Do not burn.
Lay fillets on pan, coat with the mixture of the sour cream and mustard. Sprinkle with almonds.
Bake for 10-12 minutes (or about 10 minutes per inch of thickness).
Per Serving: 390 Calories; 29g Fat (64.9% calories from fat); 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 220mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.