Finnish flavors of salmon and dill get a kick from spicy mustard sauce.
By Rinku Bhattacharya
- 3 tablespoons of freshly prepared mustard paste or Dijon style mustard (the latter is simpler and milder)
- ½ cup sour cream
- Salt to taste
- 11/2 pounds salmon, cut into serving sized pieces
- 1 medium sized red onion, halved and thinly sliced
- 4 tablespoons butter
- ⅓ cup chopped chives or dill
- In a mixing bowl mix in the mustard paste and the sour cream and toss together.
- Mix in the salt and add the salmon and mix well.
- Pre-heat the oven to 350 degrees.
- Place the salmon with the mustard sauce in a casserole.
- Add the onions over the salmon and dot with the butter and sprinkle with some of the chives and dill.
- Bake until the salmon is cooked through and flakey.
- Sprinkle with the remaining chives and serve hot.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles.Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences.Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.