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Baked Sockeye Salmon with Creamy Dill Sauce

Salmon2You have definitely heard about the drastic over fishing that is putting many fish populations in jeopardy and putting pressure to find alternative ways to cultivate fish for human consumption. With this issue as a back group, we also want to ensure that we are consuming healthy and wild seafood since it has many of the omega 3s and fatty acid profile that we look for in our fish…not to mention that it tastes far better than farm raised fish.  We procure our fish from a company called Vital Choice, which ship their salmon and other seafood directly to our front door. The fish we receive is bright, vibrant, and fresh possessing the same quality that freshly caught Alaskan Sockeye Salmon should possess.  This is a very classic preparation from the Smith household, utilizing lemon and onion to keep the fish moist and combining it with a creamy dill sauce that handsomely marries nicely to the salmon.

From our kitchen to yours, Bennett


For the fish 1 2-pound sockeye salmon fillet 1 lemon, sliced into 6 ring sized pieces 1 small onion, sliced into ring sized pieces 1 tablespoon grassfed butter Salt and Pepper to taste For the sauce 1/3 cup Primal Kitchen Mayonnaise 1/3 cup Avocado Cream or Crème Faiche (if you are ok with dairy 1 lemon, juiced 1 tablespoon fresh dill, chopped 1 tablespoon fresh horseradish 1 teaspoon salt 1 teaspoon black pepper


Preheat your oven to 350 degrees Line a baking dish with foil and lay the salmon fillet down on the foil Add salt and pepper to the fish and place the onion, lemon and butter on top of the fish Bake the fish for 20 minutes While the fish is baking, mix up the sauce ingredients (note that if you are ok with dairy you can use crème faiche or sour cream in lieu of the avocado cream) Serve this dish with a side of broccoli, our cream Dijon dill potato salad, or asparagus. They all pair with salmon nicely! Serves 4


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