The Lenten recipe sharing event going on at Faith and Family Live! today gives me a chance to share a recipe from the latest cookbook I have been enjoying:
Eat, Shrink & Be Merry! Great-Tasting Food That Won’t Go from Your Lips to Your Hips!
I plan to publish a review of this book at Faith & Family sometime soon, but for now I’ll share just this great meatless recipe I plan to use this Lent:
Broiled Salmon with Creamy Dill Sauce
6 boneless, skinless, salmon fillets
salt and pepper
1/3 cup light sour cream
2 tablespoons maple syrup (the real stuff)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon minced fresh dill
1 tsp grated lemon zest
Preheat broiler. sprinkle salmon fillets on both sides with salt and pepper. Place salmon on baking sheet sprayed with cooking spray. Broil 4-6 inches from heat source for about 4 minutes each side, or until fish flakes easily but is still pink in center.
While fish is cooking, prepare sauce. In small bowl, whisk together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, and 1/4 tsp each salt and pepper.
Remove salmon from oven, drizzle with sauce, and serve immediately.