Despite having salmon EVERY SINGLE MEAL in Port Townsend, I came back home craving it. Luckily our family was happy to indulge me.
Rewind several days earlier to Port Townsend when Bookclub had dinner at Sweet Laurette where Laurette herself showed us to the table. It was one of our first meals in PT and that’s when I realized what a dining treat we were in for. Everything on the menu was fresh and local- Whidbey Island mussels from right across the Sound, a shamrock green pea soup, zucchini cakes and, of course, salmon, in this case topped with a Dijon mustard sauce.
Here’s simple recipe for salmon with mustard dill sauce which almost took me back to Port Townsend. If you can, splurge and buy wild salmon. You’ll see what I mean.
- 1½ - 2 pounds wild salmon
- 1 cup white wine
- ¼ cup shallots, minced
- 3 tablespoons (or more to taste) fresh dill, minced
- ¼ cup plain yogurt
- ¼ cup Dijon mustard
- 1 tablespoon honey
- ¼ cup lemon juice
- Preheat oven to 400 degrees.
- Gently remove skin from salmon. Place salmon in baking pan, sprinkle with the shallots and cover with wine.
- Roast in oven, basting often with the wine, until salmon is just done, about 15-20 minutes.
- While fish is cooking, mix together the dill, yogurt, mustard honey and lemon juice. Serve over salmon.