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Salmon With Sour Cream

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Ingredients
  Salmon section 1
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Tomato 1 Medium, sliced
  Onion 1 , sliced
  Salad oil/Good quality oil 1 Teaspoon
  French dressing 2 Tablespoon
  Lemon 1⁄2 , sliced
  White wine 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Capers 1 Tablespoon
  Arrowroot 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Presoak a clay pot, top and bottom, in water for 15 minutes.
Place the salmon in the presoaked pot and add the parsley, tarragon, tomato, onion, oil, lemon, white wine, salt, and pepper.
Cover the pot and place it in cold oven.
Set the oven temperature at 480 degrees.
Geek 10 minutes for each inch of thickness of salmon, plus 15 minutes for the pot.
Test the salmon for doneness by lifting the section away from bones—it should separate freely.
Don't overcook! When done, pour off the liquid into a saucepan, heat to boiling and add the sour cream, capers, and arrowroot.
Stir until thickened and serve over the salmon.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon

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