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Ingredients
- 4 lb salmon fillet
- 3 x lemons quartered
- 2 x white onions quartered
- 3 sprg fresh parsley minced (3 to 4)
- 3 sprg fresh basil * (3 to 4)
- 3 sprg fresh thyme minced (3 to 4)
- 3 sprg fresh oregano minced (3 to 4)
- 1 Tbsp. garlic pwdr
- 1 Tbsp. onion pwdr
- 1 c. Chardonnay (1 to 1 1/2)
- 1/2 c. water
- 4 Tbsp. fresh dill chopped (4 to 5)
- 1 pt nonfat plain yogurt
- 1 pt nonfat cream cheese softened (1 to 1 1/2) salt to taste
Directions
- * (Remove leaves and cut into fine strips to prevent blackening)
- NOTE: The original recipe did not call for nonfat cream cheese.
- Skin the salmon fillet and remove the pin bones (usually 20-50) with needle-nose pliers. Place the fillet skin side down in a two-inch deep metal baking pan. Squeeze lemon juice onto the fish. Cover the fillet with the lemons, onions, parsley, basil, thyme, oregano, garlic pwdr and onion pwdr. Pour the wine and water into the pan. Cover the pan with plastic wrap, then with aluminum foil. Bake at 375-400 degrees for about 30 min. Check the fillet with a meat thermometer; when it reaches 130-140 degrees, remove and cold for 15-20 min.
- Remove foil and plastic wrap. Remove the pcs of lemon and onion and drain juices. The salmon should be light pink. To remove from baking pan, tightly cover the pan with fresh plastic wrap and flip the pan onto the plastic wrap. Flip the fillet again from the wrap onto a serving tray.
- Garnish with Italian parsley, tomato roses or possibly thin lemon slices.
- Chill for at least one hour. Serve cool with Creamy Dill Sauce.
- Creamy Dill Sauce:Blend ingredients in food processor till smooth.
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