1 1/2 teaspoons minced fresh dill (do not use dried dill here) In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper.

Ingredients You'll Need Salmon fillets – you'll need 1 to 1.5 lbs, and depending on the cut of your salmon, this could be 2 to 4 fillets.

Mix butter and flour for sauce thoroughly. To reserved salmon liquid, add enough water or milk to make 3/4 cup. Cook sauce ingredients together until smooth; add fresh dill. Serve over fish cakes.

Dill and salmon are a match made in cooking heaven. This recipe turns out quite a bit of creamy dill sauce, so save extras for meals the next day. One reader suggests using any leftover sauce to ...

Make a dill spread: In a bowl, whisk together the mayonnaise, dill, a generous ½ teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.

Ingredients Salmon: 1 6-lb. whole salmon, scaled and gutted, gills removed Salt and freshly ground black pepper 2 lemons, sliced thin 3 sprigs fresh thyme 3 sprigs fresh rosemary 3 bay leaves 3 ...

Add the carrots, scallions and salt; then cover and cook 7 to 8 minutes. Sprinkle the dill on top and stir well. Cover and set aside. 6. Melt the remaining 2 tablespoons of butter in a small saucepan.

Mix salmon, whole-wheat breadcrumbs, egg whites, capers, no salt seasoning and pepper. Combine yogurt, dill, and lemon juice; set aside. Form into 8-10 patties. In a large frying pan, bring the ...

1 large lemon, zest and juice, divided 1/3 cup plain Greek yogurt 1 tablespoon capers, rinsed, chopped 8-10 fresh basil leaves, chopped or torn 1 lb. salmon fillets, skin removed, finely chopped 1 ...

Heat the oven to 325 degrees. Place the salmon in a shallow baking dish that fits it with at least 1 inch around all sides. Rub the fillet on the top and bottom with some olive oil then season ...

The expansive salad bar at the Log Jam Restaurant in Lake George, New York, which I visited recently, made me feel like a time traveler. It shuttled me back to the all-you-can-eat spreads that ...