•In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
•In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
•Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
For Christmas last year (2012), my hubby bought me a new cookbook called Taste of Home BEST LOVED Recipes. We have only made a few recipes from the book, but so far every recipe has been blog worthy! Since we had some fresh dill in the garden and Salmon in the freezer, I decided to make the Salmon with Creamy Dill Sauce. The Creamy Dill Sauce adds a wonderful flavor to this Salmon.
I believe my hubby said it will take me 10 years to try every recipe in this cookbook, if I made a recipe a day! I love a good challenge.
This is a great recipe to use the dill from our garden. The dill and horseradish gives the creamy sauce a wonderful taste. Salmon was very tender.
•1 salmon fillet (about 2 pounds)
•1 to 1-1/2 teaspoons lemon-pepper seasoning
•1 teaspoon onion salt
•1 small onion, sliced and separated into rings
•6 lemon slices
•1/4 cup butter, cubed
•1/3 cup sour cream
•1/3 cup mayonnaise
•1 tablespoon finely chopped onion
•1 teaspoon lemon juice
•1 teaspoon prepared horseradish
•3/4 teaspoon dill weed
•1/4 teaspoon garlic salt
•Pepper to taste
•Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
•Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
•Combine the sauce ingredients until smooth. Serve with salmon.