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Baked Salmon With Mushrooms
And Lemon Dill Sauce
Recipe By : Camperworld Dutch oven recipe
2 pounds salmon fillet
2 packages fresh mushrooms -- sliced
1 ounce container plan yogurt (lemon) drain any -- excess liquid
1 cup Mom or low-fat sour cream
2 Tablespoons Dijon mustard
1 Tablespoon dill weed -- 1 or 2 Tbsp.
1 teaspoon minced garlic
1 teaspoon grated ginger root
Fresh black pepper
salt -- to taste
garlic salt -- to taste
olive oil
Preheat oven to 400 degrees and cover will aluminum foil and place the salmon fillet, skin side down, in the center. In a separate bowl combine yogurt, sour cream, Dijon mustard, lemon juice, dill weed, garlic, ginger root, and salt and pepper. Blend til smooth and creamy, generously spread on top of salmon fillet. Bake for 12-15 minutes or until thickest section on the fish flakes with a fork. Meanwhile, grill or saute mushrooms in 1 to 2 Tablespoons olive oil and season with garlic salt and pepper. Serve with salmon.
D. Olson
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