Chilled Salmon with Dijon Dipping Sauce
Contributed by: Quick & Kosher, JAMIE GELLER
This dish comes from my good friend Anita. It's part her invention, part adaptation from Spice and Spirit, the fabulous Lubavitch Women's Cookbook by Esther Blau, Tzirrel Deitsch and Cherna Light.
Make it a duet of dipping sauces when you whip up a Wasabi Scallion Sauce to go with you Dijon Sauce. Combine one large bunch of scallions (use only the green part), 1 cup light mayonnaise, the juice of 1 lemon and 1/8 teaspoon wasabi powder. Blend or process until creamy and smooth. Refrigerate overnight to soften the bite.
Prep: 10 min
Total: 2 hrs, 25 min
Yield: 8 servings
- 8 salmon fillets, about 2 pounds
1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup light mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon prepared minced garlic
1 tablespoon chopped fresh dill
1/4 teaspoon sugar
1/4 teaspoon pepper
- Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- Rinse fillets and pat dry. Place in prepared pan.
- In a small bowl, mix the dill, parsley, salt and pepper.
- Sprinkle seasoning mixture over each fillet.
- Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.
- While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
- Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.