Thursday,16 August, 2018
Current issue | Issue 1306, (4 - 10 August 2016)
Thursday,16 August, 2018
Issue 1306, (4 - 10 August 2016)

Ahram Weekly

Sufra Dayma: Salmon fillets baked in mustard dill sauce

Serves 6-8


6 or 8 centre-cut salmon steak fillets x 200 gm each; (approximately)
1 cup sour cream
2 tbsp buttermilk (rayeb)
1.5 tbsp honey mustard
2 tbsp dill leaves (chopped)
1/4 tsp minced garlic
Lemon juice of one lemon
1 small onion (finely chopped)
1 tsp olive oil + 1 tsp extra
Salt + pepper

In a large non-reacting bowl, mix sour cream, buttermilk, mustard, lemon juice, honey, garlic, salt, pepper and olive oil.  Divide mixture into two parts and leave aside.  Add extra olive oil to a small saucepan; over medium heat.  Stir in onion until translucent.  Strain and place aside in a small plate.  When it comes to room temperature; mix it with one half of the divided mixture and leave aside.  Drench salmon steaks into the mixture that does not include the onion.  Remove and place them on a baking tray; lined with either a silicon or a foil sheet.  Bake upon the middle shelf of a preheated oven at 180 degrees C; for 20 minutes.  Remove and serve with the remaining half of the mixture that contains the added onion, sautéed string green beans and a lemon wedge.

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