Friday, June 16, 2017

Roasted Copper River Salmon w/ Creamy Dijon Mustard Dill Sauce

For dinner this evening, I kept it quick and simple. It was hot and quite muggy here today after the thunderstorms we had last night. I spent the early evening working on a new bagel recipe so the kitchen was already warm from baking. I decided to make Copper River Salmon and was in the mood for a creamy Dijon mustard dill sauce to go on top...but I wasn't in the mood to turn on the oven and the stove again. I roasted the salmon on the grill in a large open foil packet and rather than make a sauce separately, I decided to whip something quick together and spread it on top of the salmon before putting it on the grill. It turned out great! I needed to keep it thick so it didn't run off while the salmon roasted. It was SO easy peasy. I whisked together some mayonnaise, Dijon mustard and fresh dill (you could add a squeeze of honey or honey substitute, too if desired). It stayed on top of the salmon as it roasted and kept the salmon super juicy and moist; hubby and I enjoyed it. I just sliced up some fresh tomatoes on the side and dinner was served! I snapped a few photos below and included the quick and easy recipe. I also included a sneak peek of my bagel experiment today. Enjoy!







Copper River Salmon w/ Creamy Dijon Mustard Dill Sauce

Ingredients:

1-1/2 to 2 pounds wild salmon fillets (I used wild Copper River Sockeye)
Sea salt, to taste
1/4 cup mayonnaise
1 tablespoon Dijon mustard (I used a heaping tablespoon)
1 to 2 teaspoons snipped fresh dill

Directions:

Preheat grill (or oven) to 425-450 degrees.


Place salmon in center of large sheet of foil. Season with salt. In a small bowl, whisk mayonnaise, Dijon mustard, and dill together. Spread the mixture over the top of the salmon. Gently crimp and form foil into an open packet around salmon fillet (keep packet open on top while roasting). Place on hot grill and close lid. Maintain grill temperature between 425 and 450 degrees F. Cook for 12 minutes. Remove and transfer foil packet to a platter or baking sheet. Crimp and close packet to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes. 


            

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