Receta Baked Salmon with Robust Creamy Blue Cheese Sauce

by Pam's Midwest Kitchen Korner

Salmon fishing in OregonKind of funny, Bubba reminds me now and then of how, when he and Matt were growing up, I used to never like fish or any seafood except for tuna and salmon, the 2 he didn't like at all back then and still doesn't.  And of course those were the only ones I served back then, pleasing Matt. These days, I like fish and some seafood, serving it most weeks here, with Bill tolerating salmon.   That's when I pep up salmon for Bill and I at dinner time, turning to this piquant sauce uniting blue cheese, cucumber and dill for the salmon.  It's a perfect combo! There's nothing bland about this little sauce which you can whip up in no time.  In my book, piquant blue cheese always puts pizzazz in a dish! As salmon is readily available, versatile and simply delicious, the quick prep time of this recipe and its short list of ingredients, makes it an even better dish ~ perfect for a weeknight meal or company too! Cook this for your dinner tonight:  salmon, with a zesty sauce; a little green salad, and broccoli, maybe a glass of bubbly, and Voila!  You have yourself a great tasty dinner! By the way, the sauce makes a great salad dressing for a wedge of iceberg lettuce.   It will make you wonder why you ever ate kale salad, for sure! Yield: 2-3 servingsAuthor: PamPrint Recipe Baked Salmon with Creamy Blue Cheese, Cucumber and Dill Sauce This piquant sauce will jazz up your salmon deliciously! INGREDIENTS: For the salmon: 1-1/2 pounds slab of salmon 1 tablespoon olive oil 1 tablespoon capers, drained Salt and pepper, to taste For the blue cheese, cucumber and dill sauce: 1/2 cup mayonnaise (light, if desired) 1/2 cup sour cream (light, if desired) 1/2 cup English cucumber, diced 1/4 cup crumbled blue cheese 2 tablespoons fresh dill, chopped 1/4 teaspoon lemon zest Dash of salt INSTRUCTIONS: Preheat oven to 400°. Coat a baking sheet with cooking spray. Place salmon on baking sheet, skin side down and brush with oil, season with salt and pepper. Bake for 20-25 minutes, depending on thickness, and until fish flakes easily with a fork. Meanwhile: Combine all sauce ingredients in a bowl. Refrigerate until ready to serve. Makes 1-1/2 cups Enjoy!