What do you do with the sauce? Do you cook it onto the fish or serve it on the side?
Roasted Side of Salmon with Shallot Cream
RachelCo Posted: 12/26/13
karenfar Posted: 01/06/14Huntington Beach, CA
Not only is it really good, it is quick and easy. I made the sauce a day before serving. We bought the salmon at Santa Monica seafood and it was fabulous quality.
nola0107 Posted: 01/09/14
I thought this was a great recipe! What made it stand out was the sauce. It was SO delicious! The creme fraiche gave it a lovely creamy taste that was such a nice complement to the dill and chives. I think the salmon could have done with half the amount of olive oil. There was so much that it was spattering in my oven and smoking quite a bit. I followed the recipe exactly except for adding some extra lemon juice and salt to the sauce to boost the flavor a bit. I served it with couscous and steamed broccoli. I would make this for company. This is a recipe I will hang onto and make again and again just like CL's Marinated Salmon with Mango-Kiwi Relish and Pineapple Teriyaki Salmon, my longtime favorite CL salmon recipes.
BZsMom Posted: 12/03/13
Classicly simple and nice. The sauce was fab. Hubbie said "restaurant quality". I would serve this to company. The sauce would also be great on baked potatoes!
apriljr27 Posted: 11/19/13
Delicious and simple! My new "go-to" salmon recipe.
jmeleeS Posted: 02/06/14
This is a very easy recipe and a great "quick cook" for a weeknight with salmon. The fresh dill and a good piece of fish are necessary for this simplistic entree to taste great. We both tasted the fish separate from the sauce and agreed that the sauce made the fish taste even better. Wouldn't hestiate to make again and again - enjoy!