I suggest the sauce be made a few hours in advance to allow all the flavors to meld. And I put a little smear of the sauce on the salmon before I cooked it. This recipe can be changed up for the flavors that you prefer, by adding lemon zest, more Dijon, more horseradish etc.
|Creamy Dill Sauce|
1/4 cup mayo or Vegenaise
1/4 cup sour cream or yogurt
1 Tablespoon shallot, finely diced
1 Tablespoon fresh dill, finely chopped
1 teaspoon Dijon mustard
2 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
salt and freshly ground pepper, to taste
Whisk all the ingredients together in a small bowl and chill until ready to use.