I have cooked many things since I started this blog. Some have been winners and others have been duds. The things that I put on here are generally what I would call successes or definite winners. This one was definitely a winner. My wife said that it had to be one of the best dinners that I have made so far.
This was one from the Cooking Light Superfast Suppers cook book that my wife got when she was doing Southern Living At Home. It is actually one of our favorite cookbooks. For one, it gives you parings like the one that I did that night. Salmon with Mustard Cream Sauce and Pan-Roasted Potates. If you can find this cookbook I would definately recommend it.
The potatoes were basically store bought potatoes wedges that you find in the freezer section of your grocery store (such as Simply Potatoes). Heat oil in a skillet, put the potatoes in it with some greek seasoning and some fresh ground pepper. It takes about 10-12 minutes to make.
The salmon is broiled and you will need a good broiler pan to make this work the best. Crack some pepper on top of it, and sprinkle it with a little lime or lemon juice. It doesn’t need very much juice to give it a little more of a ting. So don’t over do it. It says that it takes about 8 minutes, but I let it cook a little longer to make sure that it was fully cooked. I also made the potatoes and the cream sauce while it was broiling. This did in fact make it super fast and super easy.
I recommend having your Fishmonger cut the pieces to size and find some really fat pieces of meat as well. Because I did this in advance, I didn’t have to worry about size issues or trying to cut them to the weight myself. I also left the skin on the fish. I don’t know that it really helped or hurt any, but it did keep the fish nice and together when I pulled it off the pan.
This is not only a great evening dinner plan, but it is also Super Fast and Super Easy just like the cookbook says. Just remember, “The simple things in life, can be the most enjoyable.”
Salmon with Mustard Cream
4 (6-ounce) Skinless Salmon Fillets
1/8 teaspoon coarsely ground black pepper
1/2 Cup reduced-fat sour cream
1 1/2 tablespoons Dijon Mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1. Preheat broiler
2. Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil about 8 minutes or until the fish flakes easily when tested with fork.
3. Combine sour cream and next 6 ingredients.
4. Place fillets on plates. Spoon sauce over fish.
Yield: 4 Servings (Serving Size: 1 Fillet and about 2 tablespoons sauce.)
Cooking Light Superfast Suppers, Oxmoor House 2003