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Oven Poached Salmon with Creme Fraiche & Caper Dressing

I made this delicious salmon for my friend’s baby shower last weekend. We served it with crackers to accompany an afternoon appetizer spread. It would also make a lovely dinner served with some steamed vegetables and a salad or this yummy wild rice. It is delicious served hot or cold and makes great left-overs.

Oven Poached Salmon
1 pound salmon filet
4 sprigs of fresh dill, plus 2 Tbs. finely chopped fresh
1/2 cup of coarsely chopped red onion, plus 2 Tbs. finely chopped
1/2 lemon sliced into 1/4 inch rounds
2 Tbs. olive oil
1/2 cup of dry white wine, I used sauvignon blanc
salt and pepper
Place lemon slices, dill sprigs and red onion in the bottom of a pyrex baking dish. Sprinkle both sides of the salmon filet with salt and pepper and place it in the dish on top of the lemon and herbs. Distribute the finely chopped dill and onion on top of the salmon. Pour 2 Tbs. olive oil and 1/2 cup of white wine over the salmon. Cover the baking pan with aluminum foil and bake covered at 375 degrees for 20 minutes, or until the fish is cooked through. In my experience, a 1 1/2 to 2 inch thick piece of fish will be done in about 20 minutes.

Creme Fraiche & Caper Dressing
2 cups, 16 oz. creme fraiche (a mild, cultured cream)
1/4 cup of chopped capers
1 Tbs. caper juice
1 Tbs. fresh lemon zest
2 Tbs. finely chopped dill
salt and pepper
Combine all ingredients and stir well. Garnish with a sprig of fresh dill.

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