The nights on Worton Creek, the Magothy, and the Corsica were all "at anchor" : the best part of cruising. It is always fun to raft up with other boats, visit among the fleet, share stories of the days race or past boating adventures, share a good meal, and look at the stars. I decided to prepare the same meal for both weekends -- a sure fire, crowd pleasing Salmon dish that can be prepared in stages, and served hot, cold or room temperature - perfect for entertaining on the water or at home. Offered over a bed of greens, or along side roasted asparagus, with a crusty loaf of bread it is certain to become one of your favorites too.:
Roasted Salmon with Chive or Dill Sauce - serves 4
Butter; Salt and pepper
1-1 1/4 pounds salmon fillets*
1/2 cup packed fresh parsley
1 lage clove garlic
5 ounces garlic croutons
1/4 cup butter
1 1/2 Tablespoons fresh lime juice
1 Tablespoon freshly grated lime zest
Chive or Dill Sauce (recipe below)
*when cooking for a crowd I use a large salmon fillet, and double the crumb mixture amounts
- Line baking sheet with foil. Butter foil. Arrange Salmon on foil, and season with salt and pepper
- Chop parsley and garlic in food processor. Add croutons. Process until mixture forms coarse crumbs.
- Melt 1/4 cup butter in large heavy skillet over medium-high heat. Add lime juice, zest and crouton mixture. Cook for 8 minutes or until it begins to crisp, stirring constantly. If you wish you can make the crumb mixture a few days ahead and keep refrigerated.
- Press crumbs over salmon.
- Bake at 400 degrees for 15 minutes or until just cooked through. Serve with Chive Sauce.
Chive or Dill Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup chopped fresh chives; or 2 Tablespoons (or to taste) chopped fresh dill
- 1 1/2 Tablespoons fresh lime juice
- Salt and pepper to taste
