Shelly's Recipe

SALMON WITH DILL CREAM

Category: Fish and Seafood

Brine (Optional)
6 cups water
1/2 cup kosher salt
1/2 cup sugar

Salmon
4 salmon fillets with skin (4 to 5 ounces each and 1-inch thick), rinsed
2 tbsp brown sugar
1-2 tbsp orange juice
1 tbsp Dijon mustard
Salt and pepper to taste

Dill Cream
2 tbsp fresh chopped dill
1 tbsp snipped chives
1/3 cup reduced-fat sour cream or nonfat Greek-style yogurt
1 tbsp lemon juice
Pinch of sugar

If brining the salmon, stir together the water, salt and sugar until the mixture is dissolved.

Place the salmon fillets in a glass baking dish and pour the brine mixture over, making sure the salmon is completely covered. Add more water if needed. Refrigerate for 1 hour. Remove the salmon from the brine and rinse well under cold water. Set on a platter and pat dry.

In a small bowl, mix together the brown sugar, orange juice, Dijon, salt and pepper. The mixture should be the consistency of mustard. If it is too thick, add more orange juice.

In another small bowl, mix together all the dill cream ingredients. Taste and adjust seasoning, adding salt and pepper to taste if desired. Set aside.

Preheat the broiler and line a broiler pan with foil. Place the salmon fillets on the foil, and season with salt and pepper. Broil about 5 minutes. Brush each with the Dijon mixture and continue broiling another 5 minutes or until salmon is just cooked through. Remove from the broiler. Slide a spatula between the salmon and skin and remove the salmon fillets to a serving plate. Serve topped with a dollop of the dill cream. Serves: 4

NOTE: I serve on a bed of fresh field greens with grilled or sauteed zucchini.