Breakstone’s Sour Cream Holiday Showdown {Recipe: Salmon with Creamy Herb Sauce}

We are in part two of the Breakstone’s Holiday Showdown and today’s feature is a main dish that will make you forget all about turkey and ham on your holiday table. Try something different and make salmon your new holiday tradition!

Salmon is a mild flavored fish that even the pickiest of seafood eaters tend to like. This particular salmon recipe, featuring a rich and creamy herb sauce made with Breakstone’s sour cream, is an elegant addition to any holiday menu.

When you are tired of turkey and bored with ham, bring salmon to the table – you’ll be glad you gave salmon a chance at your holiday table!

Head over to the Breakstone’s Better Homes & Gardens Holiday Showdown page to cast your vote. Voters will be entered to win a weekly drawing for a $50 gift card. In addition, one lucky voter will win the  $2500 grand prize. Voting on the Holiday Showdown entries on the contest page will immediately enter you into the grand prize drawing. Thanks for voting and good luck!

Recipe: Oven Baked Salmon with Creamy Herb Sauce

For the salmon:

  • 2 pounds salmon fillets, skin removed
  • 1/2 cup Breakstone’s sour cream
  • 1/8 teaspoon cracked black pepper

For the sauce:

  • 1 cup chicken broth
  • 2 Tablespoons corn starch
  • 1 cup Breakstone’s Sour Cream
  • ¼ teaspoon Kosher salt
  • 2 Tablespoons Italian Seasoning
  • 1 lemon, cut into wedges (optional)
  1. Preheat oven to 375° F. Lightly spray a baking dish.
  2. Arrange salmon fillets in prepared baking dish. Evenly coat with sour cream. Sprinkle black pepper evenly over salmon fillets.
  3. Bake for 30 minutes, or until salmon is easily flaked with a fork.
  4. Meanwhile, in a separate saucepan, blend chicken broth and cornstarch. Bring to a boil, and with a whisk, stir continuously. Reduce heat and add sour cream, salt and Italian Seasoning. Continue to whisk until a smooth sauce has formed.
  5. Plate cooked salmon and drizzle with creamy herb sauce. Top with one small squeeze of lemon juice, if desired.

 This is a sponsored post on behalf of Breakstone’s Sour Cream. All opinions expressed are my own.

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Comments

  1. says

    You have my unofficial vote. According to the official rules, I can’t vote as I live in Canada. My husband loves salmon. This recipe of yours will be a nice surprise for him in the future. (he just had salmon tonight actually)

  2. says

    Kristen, I’m pretty sure if I saw this on the thanksgiving table next to the turkey, I’d totally over-look the bird and dig into this. Man, you and Erika from Ivory hut have me craving salmon tonight. I’ll have to feed into my craving, soon!

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