Over the weekend, hubby and I had a sudden craving for salmon. Read somewhere that if you had fits like this, it’s actually your body’s way of telling you what it needs. In our case, it must be fish oils. It seems the 1000mg of omega-3 supplement we take isn’t enough or our bodies just like food names with more letters than we pronounce, like broccoli or Worcestershire sauce.
So with that as a good excuse to go fish-crazy, we headed to Cold Storage and got our half a pound of salmon fillet and a few condiments I remembered from one recipe I downloaded from the Internet called Baked Salmon Dijon. It’s so easy to do and tasty too, I highly recommend it to fish-lovers who’d like a simple, restaurant-style salmon dish in just half an hour.
You’ll need: 1 cup light or fat-free sour cream, 2 tsps dried dill weed, 3 tbsps scallions, 2 tsps lemon juice, 2 tbsps Dijon mustard, salmon fillet, garlic powder and black pepper.
Make the dressing by mixing the first 5 ingredients in a bowl then set aside. Place salmon fillet (skin side down) on a baking pan brushed with a little olive oil. Cover salmon with garlic powder and pepper and spread the dressing all over it. Pop in a pre-heated oven (200C) and bake for 20 minutes. Serve with corn and carrots, unsalted chips, or potatoes.
