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I came up with this recipe because I had planned on my friend and I having lunch but she brought her mother as well.
An extra person usually isn’t a big deal but I only bought a pound of salmon and was worried that there wouldn’t be enough food. So I added some veggies to my salmon and put it in a pie crust.

Here is what you need:

2 Frozen Ready-Made Pie Crusts

Pie Filling:
1 Green Pepper (Chopped)
3 Green Onions-whites only (Chopped)
2 Celery Sticks (Chopped)
Fresh Parsley
5 Tablespoons of Mayonnaise
1 Tablespoon Dijon Mustard

Lemon-Dill Sauce: I’ve had this recipe since the 90’s and CANNOT remember where I found it but I love it!
3/4 Cup Dry White Wine
3 Tablespoons Chopped Shallot
2 Tablespoons Fresh Lemon Juice
1/2 Cup (1 stick) Chilled Unsalted Butter, Cut into 8 Pieces
1 1/2 Tablespoons Chopped Fresh Dill

I baked the salmon at 375 degrees (190C) for 25-300 minutes.
Flake your baked salmon into a medium sized bowl.
In a separate bowl, combine the mustard and mayonnaise and mix into your salmon.
Add your vegetables and mix well.

For Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.
Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.
Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

The mayonnaise and pie crust makes this a rich dish. I would be generous with the sauce per serving because the lemon and wine help balance all of the flavors.
As you can see, I served this with a side of dressed greens which also helps.