The past couple of weeks have been pretty stressful. Hubby has been traveling for his job and work has been…. well work. When I’m stressed and hubby is out of town I tend to eat crap – chips, Cheetos, chicken wings, etc. Very few proper dinners and not many fruits and veggies. It’s a bad habit I’ve developed the past few years as my hips can attest. After a few days of eating like a college freshmen, I try to compensate by eating a respectible healthy detox meal. This time detox came in the form of salmon, brown rice, and a salad. I love the creamy fatty mouth feel of perfectly cooked salmon. It almost melts in your mouth. Paired with the creamy dill sauce and the crisp shallots, this isn’t your ordinary piece of fish. The shallots remind me of those crispy onion pieces you buy in the can except that they taste like actual food. The dill sauce helps balance the crispy shallots and adds a cool creamy hit of herbiness from the dill.
Salmon with Crispy Shallots and Dill Cream
- 3 tablespoons sour cream
- 1 heaping teaspoon finely chopped fresh dill
- 1/2 teaspoon fresh lemon juice
- 1 tsp smashed capers
- 2 tsp honey dijon mustard
- 1 tablespoon olive oil
- 2 large shallots, thinly sliced
- 2 fresh salmon fillets
- 1/2 tsp salt
- 1/2 tsp lemon pepper
- salt and pepper
- Heat oven to 400 degrees.
- Mix sour cream, dill, lemon juice, capers, mustard, salt, and pepper in a small bowl. Refrigerate. The longer you let it sit the more flavorful it will be.
- Sprinkle salmon fillets with salt and lemon pepper.
- Bake for12 to 15 minutes. Check for doness at 12 minutes. Don’t over cook.
- In the mean time heat oil in small skillet. Add shallots to skillet, sprinkle with salt, and saute until crispy and golden brown.
- Remove salmon from oven and top with shallots and sour cream.