almost a foodie

Dijon-Herb Crusted Salmon with Creamy Dill Sauce

No sooner than the Jewish Holidays are over that I get my favorite food magazine Cooking Light, that the cover is promoting the American Holidays — God help us with the cooking. The only thing I can say and that I used to tell all my co-workers at Doubleday, Bookspan, DirectBrands… “We [the royal we] cook a Thanksgiving meal every Friday night!” I some times laugh at the How to prepare a Holiday meal schedule on TV and in magazines giving you tips on when to shop and when to cook what at which time. Try having 3 days of Thanksgiving including Lunch. My venting is over for now…

Since I now have the blog, which I find therapeutic at times, I decided to see which are the easy recipes from the Magazine that someone actually might try. I found a few but today’s post is Salmon…


Dijon-Herb Crusted Salmon with Creamy Dill Sauce (active: 10 min total: 20 min)

4 – (6 oz) salmon fillet skinned
1/2 t Kosher salt
1/2 pepper
1/2 Cup Panko whole wheat
2T fresh chopped Parsley
2T canola Oil
2t fresh thyme
2t Dijon Mustard
1/4 Cup plain yogurt (reduced fat of course)
4t fresh Dill
1T reduced milk
2t Red Wine Vinegar


Put fish on parchment paper, sprinkle with salt and pepper, bake on 450 for 10 min.
Turn on your Broiler
Combine panko, oil, thyme, and Dijon. Spoon onto fish press to adhere broil 1-2 min. till brown and crisp
Combine yogurt, dill, milk and vinegar in small bowl. Serve with fish.

“What does a graphic designer know about food? Nothing!”

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