Dill Pickled Salmon With Mustard Mayonnaise Food

CREAMY DILL & GARLIC SALMON

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Place salmon fillets, skin side down, on the paper.
• Mix mayonnaise, dill, mustard, garlic, and salt.
• Spread mixture evenly over salmon and bake for 8-10 minutes, or just until flesh flakes under your fork.
• Serve hot with a squeeze of fresh lemon.

BAKED SALMON WITH MAYO

Steps:

• Make lemon garlic aioli according to the instructions here.
• Preheat oven to 450 degrees F (232 degrees C).
• Pat salmon fillets dry with paper towels. Season both sides sea salt and black pepper. Place them skin-side down onto a baking sheet (you can line it for easy cleanup if you'd like).
• Spread mayo (or aioli) over the salmon. Sprinkle with parmesan and top with lemon slices.
• Bake for 8-10 minutes, depending on the thickness of the fish, until it flakes easily with a fork. Sprinkle with fresh parsley before serving.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

MUSTARD DILL SAUCE - TO SERVE WITH SALMON

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

SALMON FILLETS WITH CREAMY DILL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

DILL PICKLED SALMON WITH MUSTARD MAYONNAISE

Steps:

• Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
• Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
• Add the vinegar and wine, mixing well.
• Pour the marinade into a large sealable container.
• Add the sliced salmon, seal and refrigerate overnight.
• To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
• Add the oil in a steady trickle, whisking until blended thoroughly.
• Once the oil has been added, mix in the vinegar and the dill.
• Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.

BAKED SALMON WITH DILL MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Line the bottom of an ungreased baking pan with aluminum foil.
• Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
• In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper.
• Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
• Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part).
• NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
• Carefully remove salmon from pan and transfer onto individual serving plates.
• Serve with the cold mustard dill sauce.

DILL-MUSTARD GRILLED SALMON

Steps:

• Mix together dill, mustard and honey.
• Next, stir in mayonnaise and 2 Tablespoons of mustard until blended well.
• This will be the sauce used after salmon is grilled.
• Refrigerate until needed.
• I use my George Foreman but if using a regular grill I suggest spraying the skin side of the salmon with vegetable spray so it doesn't stick to grill.
• Brush top of salmon with reserved mustard.
• Grill for 10 to 15 minutes or until salmon begins to flake.
• When done, serve with dill sauce.

GRILLED DILL-MUSTARD SALMON

Steps:

• GRILL DIRECTIONS: Heat grill. In small bowl, combine dill, mustard and honey; mix well. Place 2 tablespoons mustard mixture in small bowl; stir in mayonnaise until well blended. Refrigerate sauce until serving time. Reserve remaining mustard mixture for brushing on salmon.
• When ready to grill, spray skin side of salmon with nonstick cooking spray. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork. Serve mayonnaise-mustard sauce mixture with salmon.

SALMON WITH DIJON MAYONNAISE

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE

Steps:

• Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
• While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
• Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
• For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

ROASTED SALMON WITH MUSTARD-DILL GLAZE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a small dish, combine mayonnaise, grainy mustard, chopped dill, dark brown sugar, and lemon juice.
• Place four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet.
• Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Spread mayonnaise mixture over top of fillets.
• Roast until just cooked through, 12 to 15 minutes.