Well, it’s not pretty, but it certainly was delicious! For my salmon entree this week, I chose the Dilled Salmon on page 249 of Aloha Days Hula Nights, in the Entrees – Seafood section. It was so easy and just scrumptious. I loved the sauce and I enjoyed the leftovers for lunch at work. Although it doesn’t look ready for its restaurant debut, this baked fish was perfect for a quick weeknight dinner, but I’d use it for entertaining too, possibly as a savory choice at a brunch buffet or a fish course at a dinner. Enjoy it today!
It tastes much better than it looks!
- 3 to 4 pound salmon fillet
- Garlic salt
- 1 cup mayonnaise
- 1 cup sour cream
- 1 medium cucumber
- 1/4 cup finely chopped onion
- 2 teaspoons minced capers, drained well
- Juice of 1/2 lemon
- 2 teaspoons dried dill
Heat oven to 350ºF. Lightly oil an 8 x 12-inch baking pan. Arrange fish in prepared pan. Sprinkle lightly with garlic salt. Mix mayonnaise and sour cream in a small bowl. Halve cucumber lengthwise. Remove seeds. Thinly slice cucumber crosswise. Add to mayonnaise with onions, capers, lemon juice, and dill. Adjust seasonings to taste. Spread mayonnaise mixture over fish. Cover with foil and bake for 25 minutes. Serve.
Note: A very flexible recipe. The fish can weigh as much as is needed for the number of people being served. Adjust the sauce ingredients proportionately.
Serves a crowd.
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