Ingredient: dill weed, dried
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Baked Salmon Dijon
Servings Ingredients- 1 cup sour cream
- 2 teaspoon dill weed, dried
- 3 tablespoon scallion(s) (green onions)
- 2 tablespoon mustard, dijon-style
- 2 tablespoon lemon juice
- 1 1/2 pounds fish, salmon fillet
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon pepper, black
Servings Ingredients- 1 cup sour cream
- 2 teaspoon dill weed, dried
- 3 tablespoon scallion(s) (green onions)
- 2 tablespoon mustard, dijon-style
- 2 tablespoon lemon juice
- 1 1/2 pounds fish, salmon fillet
- 1/2 teaspoon fresh garlic
- 1/2 teaspoon pepper, black
Instructions- Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl.
- Preheat oven to 400 degrees F.
- Lightly oil baking sheet with cooking spray.
- Place salmon, skin-side down, on prepared sheet.
- Sprinkle with garlic and pepper, then spread with the sauce.
- Bake salmon until just opaque in the center, about 20 minutes.
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Cool Veggie Pizza
Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Instructions- Preheat oven to pizza dough instructions.
- Prepare dough and bake until lightly browned.
- Remove from oven.
- Cool completely.
- Blend cream cheese, veggennaise, dill weed, salt and pepper in a bowl.
- Spread cream cheese mixture on top of cooled crust.
- Top with finely chopped vegetables.
- Refrigerate before serving.
