Salmon Dilly
This is the easiest way I know to cook tender and delicate salmon. It's especially good prepared with fresh dillQbut if you prefer chives or basil, it's still a delightful dish.
Yield
1 servingPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon fillets
or steak |
*
|
| ½ | cup |
light cream (half&half)
or milk |
|
| ½ | teaspoon |
dill weed
minced, fresh |
|
| 1 | x |
basil
or chives |
*
|
| 1 | x |
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon fillets
or steak |
*
|
| 118 | ml |
light cream (half&half)
or milk |
|
| 2.5 | ml |
dill weed
minced, fresh |
|
| 1 | x |
basil
or chives |
*
|
| 1 | x |
salt
optional |
*
|
Directions
Preheat oven to 350!F.
Place salmon in shallow baking dish and add half and-half or milk so fish is half immersed.
Sprinkle with dill, chives or basil, and salt if desired.
Bake 30 minutes, occasionally spooning some of the half-and-half or milk over salmon.
Check for doneness; when fish is predominately pale pink but is still a somewhat darker pink in center, it's done.
Makes one serving.
