A yummy treat to you and your family… Healthy Snack Recipe –

• 1 cup sour cream
• 1/3 cup chopped fresh dill [ shepu sabji]
• 3 tablespoons finely chopped onion
• 2 tablespoons Dijon mustard
• 1 [ 1/2-pound] center-cut salmon [ rawas fish] fillet with skin
• 2 teaspoons minced garlic
• Salt and pepper as per taste
1. Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let it stand at room temperature for 1 hour.
2. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce.
3. Bake salmon until just opaque in center, about 20 minutes.
4. Serve with remaining sauce.
To Make Dijon Mustard
Dijon mustard can be purchased already made, but there is no substitute for making your own mixture at home. These recipes taste great and are easy to make.
Classic Recipe
1 cup of onion (85 g) (chopped)
2 cloves of garlic (minced)
2 tablespoons (30 g) of honey
4 oz of dry mustard
1 tablespoon (15 g) of vegetable oil
2 teaspoons (10 g) of salt
4 drops of Tabasco sauce
2 cups (400 g) of dry white wine

1. In a small pot, heat the garlic, wine, and onion to a boil. The onion should be chopped into small pieces and the garlic should be minced.
2. Turn the heat setting to low. Simmer the mixture for about 5 minutes, uncovered.
3. Remove the pot from the heat and pour the mixture into a bowl. Let it cool on the side.
4. Put the dry mustard into a new small saucepan. Strain the wine mixture into the saucepan (removing the solid onion and garlic pieces). Mix well until the texture is smooth. Then add the Tabasco sauce, salt, oil, and honey. Stir through.
5. Put the pan on low and constantly stir until the mustard mixture has thickened. Do not leave the mustard unattended at this stage as once it begins to thicken, the constant stirring is essential for a good consistency.
6. Remove the mustard from the heat once thickened. Store the mustard in a non-metallic container. It should keep for up to 8 weeks.
Note: It is recommended that you keep the mustard in the refrigerator for about two days before consuming, as this will help to blend all the flavors.

Log on to- http://goo.gl/7UktB4