Debbie Macomber's Cedar Cove Cookbook

Cover Debbie Macomber's Cedar Cove Cookbook
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This recipe will work with either type.Serves 44 teaspoons olive oil, divided1 tablespoon Dijon mustard1 tablespoon fresh lemon juice4 salmon fillets, about 5 ounces each, with skinSalt and pepperDILL SAUCE½ cup mayonnaise½ cup sour cream1 tablespoon fresh lemon juice1 scallion, thinly sliced½ cup finely chopped fresh dill1. Preheat oven to 425°F. Place a large ovenproof skillet over medium-high heat; warm pan 2 minutes. Swirl 3 teaspoons oil into pan.2. In a small bowl, combine remaining oil, m...ustard and lemon juice. Season salmon with salt and pepper; place in hot pan, skin-side up. Cook 2 minutes. Turn fish; spoon mustard glaze over top of filets. Place skillet in oven and roast 8 minutes, until golden brown on the outside but no longer red on the inside. Fillet should feel semi-firm, not squishy, when poked.3. For sauce: In a small bowl, combine mayonnaise, sour cream, lemon juice, scallion and dill. Season with salt and pepper. Serve sauce with warm fish.TIPOvercooked salmon can be dry.

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