It has been almost 9 years, since October 2009, that I started this blog. That's a lot of posts and I've reached the point where it has become a chore for me, so it's time to say so long. It has been a great journey, I've learned a lot from all of you over the years and thank you all very much for your support of Pam's Midwest Kitchen Korner! I'm leaving you with a great summer recipe that I hope you'll try...
It’s looks like fiesta time when you serve this spicy corn salad for your crowd!
Kind of funny, Bubba (the seafood lover) 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: Pam
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
