Recipe of the Week -- Dillweed Sour Cream Salmon

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The Salmon Cookbook
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home -> salmon recipes -> dillweed sour cream salmon

Dillweed Sour Cream Salmon

2 pounds salmon or 1 small whole salmon

Stock:
Water, enough to cover fish
1/2 teaspoon seasoning salt
1/2 teaspoon celery seed
1/2 teaspoon shredded parsley
1 teaspoon salt
4 peppercorns

Clean salmon; place on rack in large kettle. Combine rest of ingredients and pour over fish. Cover and simmer in stock for 24 minutes. Carefully remove salmon to platter and serve either hot or cold with Dillweed and Sour Cream Sauce.

Dillweed and Sour Cream Sauce
1 cup sour cream
1 teaspoon dillweed
1 tablespoon wine vinegar
1/4 teaspoon salt

Mix all ingredients well. Serve with hot or cold salmon. Makes 1 cup.

SERVES 4.