Found this recipe on — my fave site for recipe searches as it has many to chose from…. turns out we had everything in the cupboard — so it was meant to be! The scores were high and this is definitely a repeat for tomorrow. Fresh taste, good with Edna Valley Chardonnay and some broiled broccoli and cauliflower with Montreal seasoning. A winner! Yum!
Tomorrow we will try with just red peppers. Tonight it was cherry tomatoes and red onions….. all a great combination for a great meal.

1/4 c. cider vinegar
1/4 tsp. mustard, dry
1/4 tsp. dill weed
4 salmon steaks
1 green pepper, sliced into thin rings
1 tomato, thinly sliced
1 sm. onion, sliced into thin rings


2 tbsp. sour cream
1/2 tsp. dry mustard
1/2 tsp. dill weed
1/4 tsp. lemon juice

In a glass dish, combine vinegar and mustard. Mix well. Add the dill and salmon. Marinate for 10 minutes. Turn salmon over and marinate for 10 minutes more.
Place salmon steaks into baking dish. Distribute peppers, tomatoes, onions on top. Drizzle with marinade. Cover tightly with foil. Bake for 20 or 30 minutes at 375 degrees.

To make sauce: In cup, combine sour cream, mustard, dill and lemon juice. Mix well. Serve over salmon.

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Nancy Cook 2021

About Nancy

Nancy Peck Cook is a trainer and speaker who has presented in front of large and small audiences for the past 25 years.  Her work as an executive and volunteer trainer for the American Cancer Society during the growth of the signature activity Relay For Life trained professionals to be more confident and successful in their roles. 

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