I’m sooo psyched to share this one! I was excited to make it, even more thrilled when I ate it, and just couldn’t wait to share it with you! I came upon the salmon, courtesy of my parents buying a big piece and giving me some. They deserve all the credit for making this month’s fish adventure happen, and making my own salad dressing made this a double whammy. Spell-check deserves the credit to helping me correctly spell whammy.
Mr. J doesn’t do fish so this was lunch for one and was quick & easy to make a single serving. There. Nothing stopping you. A reminder we can all use. In the time it took for the fish to cook, I mixed the dressing & prepped the salad.
1 piece of salmon
2 tbs butter
1 tsp fresh or dried herbs or spice blend
3 tbs sour cream
3 tbs mayo
1 tbs garlic, minced
1 tbs cider vinegar
1 tsp dill
1/4 cup English cucumber
leafy greens & tomatoes for salad
Preheat the oven to 400-degrees.
Cut butter into pieces onto a piece of plastic wrap. Top with herb mix, salt, & pepper.
Twist up the plastic wrap and mash the butter together to incorporate the spices.
Put the salmon onto a piece of foil and dot with the herbed butter. Fold up the foil to form a packet.
Bake for 20 minutes until cooked through.
While salmon is cooking, add the sour cream, mayo, cider vinegar, garlic, dill, salt, and pepper. Mix well and refrigerate until serving.
Chop & plate salad ingredients. Optional: toss lightly with oil/vinegar. Place the salmon on top.
Add chopped cucumber to the dressing just before serving.
Spoon some dressing over the plate & enjoy!
Ohh wow. So good. I loooved the herb & buttered salmon. It was flaky and the dressing was perfect. I liked the crunch of the cucumber in the dressing rather than in the salad. This was a delightful reminder that the butter makes it feel decadent while a small amount of dressing kept it fresh yet flavorful. My parents lightly dress salad with a healthier dressing so a creamy one can just be for some touch of flavor.
Clearly I enjoyed it: