Salmon was something I avoided for the first 25 years of my life. I hated eating fish with a passion! The texture, the taste, the smell, everything about it turned my stomach. I knew it was healthy for me, but I just. couldn’t. do. it.
But then there came a day when I was finally receptive to change and I knew that including quality fish in my diet was needed for me to help bring my body back to health. So I started to make myself eat it once every couple of months. Before I knew it my taste buds seemed to be changing and I didn’t mind it so much, though I couldn’t say I “liked” it quite yet.
Years later I love salmon, especially the fresh wild caught salmon that I can get for only a few weeks in the summer. I normally cook it quite simply, just butter, salt, and pepper. Which is rather boring I must say, but I was always apprehensive to ruin a cut of meat that cost $20.00! I once tried a dish that my friend Jodi Michelle made for me and while I loved it, it didn’t go over well with Todd. I totally loved it, but I don’t like cooking a big dinner for one.
A few weeks ago I really wanted to use some of the fresh herbs in my garden along with a fabulous fillet of salmon I had just picked up so I spent some time googling recipes and ingredients and finally came up with a dish that I really liked, though very different from what I’d always done.
This dish has a rich flavor and is an amazing way to vary the way we serve salmon. Pair it with a baked sweet potato and sauteed kale and onions for a nice well-rounded meal.
- 1 cup mayonnaise (make your own for best quality)
- ⅓ cup Dijon mustard
- ½ tsp chopped fresh thyme
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh oregano
- 2 tsp chopped fresh dill (cooking dill)
- salt and pepper to taste
- 1lb (approx) salmon fillet
- Preheat oven to 375 degrees.
- In a medium bowl, stir together the mayo, mustard, thyme, basil, and oregano and half of the dill until well combined. Salt and pepper to taste. (I started with ⅓ tsp salt and ⅛ tsp pepper)
- Place the salmon on a baking sheet (I use a stainless steel pan so that the skin sticks to it, making serving easier for me). If you don't like to eat the skin, remove it before preparing!
- Cover the salmon with the prepared dressing, sprinkle with the remaining dill, and bake for about 30 minutes, or until the fish is baked through and flakes with a fork.
I wish we had an endless grocery budget, I’d be buying salmon every week just to make this dish!