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Salmon Fillets with Creamy Dill

Reviewed: Mar. 2, 2010
While the herbs used in this recipe complement the salmon perfectly, I felt like the cream sauce absolutely RUINED a perfectly good salmon. I am from NewEngland, and we tend to be a bit picky about our seafood (if not borderline snobbish, hah!) 1st -- I followed many other reviewers in substituting plain nonfat yogurt instead of all that mayo. I think the mustard absolutely KILLS the essence that a creamy dill sauce SHOULD be going for. But as I first stated, the combination of herbs were fantastic! I will use these herbs again to bake my salmon, but will leave out this particular cream sauce. I have made other cream sauces which consisted of just heavy cream (or 1/2 + 1/2), butter, and herbs, cooked in a skillet and then drizzled on the salmon before plating... and think I will stick to that.
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