Stella Berry, with a light and very delicious baked salmon. Salmon is such a versatile fish, and Stella Rosa has just the right amount of sweetness to balance out the rich and oily layers of the salmon. Our salmon is baked with lemon and Kalamata olives, and then topped with a yogurt, mustard and fresh dill sauce that just melts in your mouth. We baked the salmon at 350° for 20 minutes, added salt, pepper, fresh seasonings, and lemon slices on top. While the salmon is baking, we created our tasty sauce over medium heat for 5 minutes. Then we stirred in some fresh dill and removed the sauce from heat and then transferred the salmon to a serving platter and topped with the creamy sauce. So simple, yet so delicious!
12 May, 2016