Do you ever think about how to cook dishes you have eaten before?  Tonight my wife wanted to have some Salmon for dinner. I like Salmon, but I don’t like to eat it all of the time. Salmon has a distinct flavor and it can be great or it can be terrible.  With Salmon, I like to change up how I cook it each time to keep it interesting.  There are many different varieties of Salmon. Tonight we had a Sockeye Salmon.  It had a very nice deep red color to it. The easiest way to cook Salmon is to bake it in the oven. Heat your oven to 450 degrees and bake for 10 minutes.  It may take a few minutes longer depending on the size of your salmon.   Before you cook, sprinkle with salt, pepper, lemon juice, and dill, which go excellent with Salmon.  Tonight I remembered a dish that I used to eat frequently from the Water Street Seafood Company in Corpus Christi, TX.  There they prepare the Salmon with a lemon dill sauce, which compliments the Salmon very nicely.  I had never made the sauce before, but I knew a few of the key ingredients. With a little love and tenderness the sauce came out quite well.  If you want to make it, you will need:

Please note this is only one foodie’s interpretation of the sauce:

If you want to check out a picture of Salmon Lemon Dill go to the Foodie Fotos section:

1 Cucumber Chopped (Leave off the outer skin)

1 Shallot Diced

2 cloves of garlic crushed

6 tablespoons of unsalted butter

2 Teaspoons of Fresh Dill

½ cup of chicken stock

2 count of dry white wine

1 cup of heavy cream

Juice of one lemon

1/3 cup of flour

1. Add the butter to a medium sized sauce pan and sauté the shallots and garlic over medium heat.

2. Add the dill and the cucumber. Pour in the chicken stock and bring to a boil

3. Add the white wine and reduce. Then add the lemon juice.

4. Add the heavy cream and bring to a boil. Cook for 5 minutes stirring often.

5. Slowly stir in the flour again bringing to a boil

6. Add another squeeze of lemon juice. Add salt and pepper to taste. Serve immediately. 

This dish pairs well with a nice chardonnay. Enjoy!