Thursday, April 16, 2009

Salmon with Dijon-Dill Sauce

We were rummaging through the freezer and found some salmon steaks that we thought we'd finished. As it was already late and we were ridiculously hungry, we came up with this deliciously light meal that didn't take more than 10 minutes to put together.

We had some extra tomatoes that needed to be eaten so we made a small salad to go with the salmon. Our final touch was to fry up some mushrooms and drizzle the bed of veggies in our balsamic dressing. The bite of the salad dressing and the Dijon-dill sauce complemented each other perfectly so we could attack everything at once when we finally sat down to eat!

2 Salmon Steaks
2 Handfulls of fresh baby spinach
1 Tomato - sliced
1 small hand full of mushrooms
1 Knob of butter
1 tbsp of Dill Weed
1/3 cup of Sour Cream
3 tbsp of Dijon Mustard
2 tsp of lemon juice
1 clove of garlic - minced

For the sauce:
Mix the dill, mustard, salt, pepper, lemon juice and garlic into the sour cream.

For the salmon:
Brush melted butter onto salmon and fry until cooked through. Meanwhile, in a separate pan, fry mushrooms in butter until softened. Spread the spinach on the plate and top with the tomatoes and mushrooms and drizzle with balsamic dressing. Place the salmon on top and cover liberally with the sauce and enjoy!

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