Salmon (or Rainbow Trout) with Dill Sauce

 I like fish tacos.  But everyone else in the family doesn't.  So this recipe is NOT a fish taco recipe.  :(  So I humbly present to you my compromise, with several fish-taco-like ingredients.  Such as lime.  And red onions.  OK, that's about all the fish-taco-like ingredients.  It's still good anyway.

As opposed to many other herbs, dried dill doesn't have as much flavor as the fresh stuff.  So if you are using dried, you may (and by may I mean should) have to use a lot more to get the equivalent taste.

I really like the taste of dill.  It's great with fish, wonderful in chicken soup, and lovely in deviled eggs.  But the smell I can do without.  It reminds me of indoor paint.  Maybe dill is added to paint to kill an even worse smell.   So I recommend that you first chop the dill, THEN handle the fish in order to kill the dill smell on your hands.  THEN juice the limes to kill the fish smell on your hands.

If you need a parve dish, then  use vegan sour cream instead of the dairy version to make the dill sauce.  No one will be able to tell the difference.  I know this because I used the vegan sour cream to make the dill sauce since both Greek yogurt and sour cream were conveniently NOT in the fridge like I thought they were so I had no choice but to use the vegan stuff and No. One. Noticed.

One more note:  I made both salmon and rainbow trout for lunch because Hubby doesn't care for salmon.  IMHO the dill sauce overpowered the mild trout, but Hubby didn't think so.

Salmon (or Rainbow Trout) with Creamy Dill Sauce
Makes 4 servings

1 Tbl. fresh chopped dill (or a whole container of dried, give or take)
1 Tbl. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
1/2 cup sour cream or greek yogurt (low-fat or fat-free ok)
kosher salt and coarsely ground pepper, to taste
4 portions of salmon and/or rainbow trout fillets (all with skin on)
juice from 2 medium-sized limes
olive oil (for greasing pan and coating)
 4-6 thin slices from a red onion
kosher salt and coarsely ground pepper, to taste
1/2 of a small lemon

Whisk together the dill, mustard, lemon juice, lemon zest, 1/4 teaspoon kosher salt  and sour cream (or greek yogurt) in a small bowl.

 Refrigerate until ready to serve.

Pour lime juice into food-safe plastic bag.  Place fish, skin side up, on top of juice.  Press out air from bag, then seal bag securely.  Place bag on dish (to catch seepage, if any) and marinate in fridge at least 30 minutes.

About 10 minutes before you are ready to broil fish, preheat broiler.  Grease pan with olive oil, then place fish, skin-side down on pan.

As you see, I sliced the red onion from the side, rather than from the top which would have made pretty rings, but I think the resulting slices are kind of cute in their own way.  Place onion slices around fish in a single layer.  Lightly baste everything with a little olive oil, the sprinkle with a little salt and pepper, to taste.  Broil 6 inches from heat for 5-10 minutes, depending upon thickness of fish, until fish is opaque and flakes easily.

Since I was using both thick salmon and thin rainbow trout, I first broiled the salmon and onions.

After 8 minutes I removed the onions since they were nicely browned at that point.  The trout was added to the same pan, then returned to the broiler for 5 more minutes.

Remove pan from broiler and squeeze some lemon juice onto fish.














Plate the fish and arrange onions on the side.  Spoon dill sauce decoratively over fish.  Serve with your favorite veggie, or with cole slaw, if desired.