Photography by Nancy Lubar©

Ingredients

Ingredients for Sauce
olive oil
onion – 1/3 cup chopped
garlic – 2 cloves minced
peppercorns – crushed
dill
lemon juice (fresh)
small capers – 1 tablespoon
yoghurt – 1/3 cup
sour cream – 1/3 cup
½ a cucumber – seeded and chopped fine in a Cuisinart
Dijon mustard – 1 teaspoon

Ingredients for Salmon
olive oil – 2 tablespoons
butter – 2 tablespoons
1/3 onion – chopped
garlic – 2 cloves chopped
salmon – ¾ pound for 2 people
peppercorns – crushed
lemon slices
white wine – 1 cup
mushrooms – sliced

Directions

 Directions for Sauce

1. Sauté the onion in the olive oil, then add the garlic.
2. Mix in the peppercorns, dill, lemon juice and capers.
3. Turn off the heat and let the sauce cool for a couple of minutes.
4. Keep stirring as you add the following yoghurt, sour cream, cucumber & mustard.

Directions for Salmon

1. Press half the garlic and peppercorns into the top side of the salmon.
2. Sauté the onion in the olive oil & butter, then add the garlic.
3. Add the salmon – skin side down.
4. Spread some of the sauce on top of the salmon and place the lemon slices on top as well.
5. Pour in the white wine, mix, then ladle some of the mixture on top of the salmon.
6. Cover the pan and cook the salmon until it is 2/3 done.
7. Add the mushrooms to the sauce then spread more sauce over the salmon.