Ingredients
- Salmon: Buy your salmon from a trusted fishmonger or market. You’ll need a two-pound whole wild salmon filet that’s at least 1 ¼ inches thick.
- Sour Cream: I used light sour cream for a creamy sauce that’s still light.
- Dijon Mustard adds a tangy flavor. If you love Dijon, add more to suit your tastes!
- Dill: Finely chop fresh dill.
- Capers: Chop some capers and use a tablespoon of brine for the creamy mustard sauce.
- Salt and Black Pepper to season the sauce
- Lemon: Lemon zest and juice complement the mustard sauce
Go to the next page to get the Instructions
