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Dilled Salmon

Thursday, June 23rd, 2011

I love wild Alaskan salmon. I understand that it is supposed to be really good for you with all those Omega fatty acids (why not Alpha fatty acids??) that are supposed to coat your heart and grease your brain, but I just like it because it tastes good.

When I was a kid, my dad would go fishing with his buddies up in Maine for fresh water salmon and it was a treat indeed to watch my mom stuff one of the big fishes with dressing, truss it up like a corset and place it on the grill to slowly cook over charcoal. Oh my. Talk about heavenly. Topped with a cucumber sour cream sauce, that fish melted in your mouth like butter.

So, I’ve had a love affair with salmon for a long time. It included lying on the floor, chin cupped in hands while riveted to the black and white tv, watching the Walt Disney hour explain how these trout-on-steroids swim upstream and jump over dams in a quest for a mate that would put E-Harmony to shame. I was always fascinated when the grizzly bear caught a wayward fish and carried it to shore flipping and flopping in the bear’s mouth.

And so, speaking of putting salmon into the mouth, the following is my own recipe for baking salmon filets for a quick and pretty dinner. It doesn’t heat up your kitchen in summer because it doesn’t take long to bake the fish and it’s a hearty, warm meal in winter when Ol’ Man Winter is knocking at the door.

Dilled Salmon

4 (4 to 6 ozs) Salmon Fillets

1/2 cup mayonnaise (light is fine)

1 tsp thyme

2 tsp dried dill or 1 tblsp chopped fresh dill

1 heaping tblsp chopped green onion

1/4 tsp salt

1/4 tsp garlic powder

black pepper to taste

1/4 cup white wine

Printable Recipe

Mix mayo, thyme, garlic powder, salt, onion and dill in a bowl until well incorporated. I am using the Frontier Simply Organic spices at the website here. They are potent!!

When thoroughly mixed, take 1/3 cup of the mixture and place into another bowl and set aside.

Add 1/4 cup of white wine to the remaining mixture and cream well

Lightly pepper fillets. Place fillets on a greased or nonstick cookie sheet or into a greased glass baking dishand spoon wine mixture over cuts until all of it is used up. Bake in 350º oven for 20 – 25 minutes until the meat flake when lifted with a fork.