This was very good, but I agree with the other reviews that say that it makes too much sauce. Definitely halve the mayonnaise and mustard. I did that, and additionally added 1/4 cup white wine, which thinned the sauce, making it easier to spread. I didn't even use all the sauce, but it leaves enough extra that you can serve some on the side for those who like more.
I also preferred using fresh dill, it gave it a much deeper dill aroma, which goes so well with salmon. I almost wish I had added some lemon juice as well, and may try that next time, as well as trying to substitute half of the remaining mayo with nonfat, plain yogurt to lower the fat.
My kids liked it as well. I made one 1.5 lb fillet with this sauce and another with a simpler butter/wine sauce, and this was their favorite of the two.
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