Family Favorites...Salmon with Sour Cream-Mustard Topping

We love salmon.  It’s one of our few little luxuries.  We really enjoyed this recipe from "Down Home Cooking” – it was simple – 15 minutes from refrigerator to plate.  I broiled this in my Breville toaster oven – it preheats in minutes.  The sauce was a simple stir-together, but it accented the salmon and went well with the sautéed cabbage and onions with caraway seeds I served with it.  I actually used a little plain (not toasted) onion sour cream dip instead of plain sour cream because I had some left from another recipe – delicious.               
Salmon with Sour Cream-Mustard Topping
  12      ounces  salmon fillet
  4        tablespoons  butter -- melted
     1/4  teaspoon  salt
            dash  pepper
                        Topping
  4        tablespoons  sour cream
  3        teaspoons  grainy mustard
  2        teaspoons  lemon juice
     1/2  teaspoon  dill weed
Oil broiler pan.  Place salmon on broiler pan; brush with butter.  Broil 4-6 inches from heat for 10-15 minutes or until fish flakes easily with fork, turning and brushing with butter once during cooking.  Sprinkle with salt and pepper and serve with topping.
Topping:  In small bowl, combine ingredients for topping; serve over fish.
2 servings
Per Serving: 471 Calories; 36g Fat (67.7% calories from fat); 36g Protein; 2g Carbohydrate; trace Dietary Fiber; 163mg Cholesterol; 733mg Sodium.  Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat.

5 comments:

  1. I'd like the cabbage w/o the caraway seeds. :-)

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  2. Nadine, Since both of us are of German background we like the caraway seeds with any cabbage dish or on bread. Sauerkraut anyone!

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  3. Yum-O! German background here, too. Love cabbage, and sauerkraut! I had a great reuben sandwich at Cracker Barrel a few months ago.

    Last year's garden yielded enough cabbage for several batches of sauerkraut and enough cabbage to pack away in the freezer. Most people that don't like cabbage haven't had it cooked right. My mother used to just cook it to death. When I freeze cabbage, I cook it just enough to wilt it first, and then when I take it out of the freezer I let it thaw at room temp and then cook it just enough to heat it up, usually with a little real butter or bacon drippings.

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  4. Unfortunately, I'm the only salmon-eater in the family. But this could definitely be scaled to a serving size of 1! Love how quick it all pulls together.

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  5. Ilene, do you make your own sauerkraut? Sounds so good. Yes, I agree you can sure cook cabbage to death. I like to eat it the best in cole slaw so it is nice and crisp.

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