You can make this – or you can pay big bucks and get it from a caterer.  Make it and make your reputation as a great cook!  Too impressive – and easy with Costco’s salmon slabs.

Ingredients:

• 3 c dry white wine
• 1 small onion, chopped
• 1 lemon, sliced thin
• One skinless salmon fillet (approx 4 – 5 lbs)
• thin lemon slices, for garnish
• thin cucumber slices, for garnish
• Cumin Raita
• Dill Mustard Sauce 

Directions:

1. Place lemon slices in center of pan in one layer.
2. Place the salmon on top of the lemon slices.
3. Add wine and onion .
4. Cover tightly with foil.
5. Bake at 350° for 20 minutes or until the salmon is opaque and flakes slightly with a fork.
6. Using 2 spatulas, carefully transfer the salmon fillet to a large platter or tray.
7. Let stand at room temperature for 15 minutes.
8. Cover loosely with plastic wrap and refrigerate until cool.
9. Garnish the salmon with the lemon and cucumber slices and serve with the Cumin Raita and Dill Mustard Sauce.
10. Serve with crackers

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Cumin Raita

Ingredients:

• 2 c plain Greek yogurt
• 1/3 c seeded cucumber, finely diced
• 1/4 c red onion, finely diced
• 1 clove garlic, minced
• 2 Tab fresh lime juice
• 3 Tab capers, minced
• 3 Tab cilantro, minced
• 3 Tab dill, minced
• 1 Tab cumin, ground
• Kosher salt
• Freshly ground white pepper

Directions:

1. In a medium bowl, combine all of the ingredients and mix well.
2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Dill Mustard Sauce

Ingredients:

• ½ c Dijon mustard
• ½ c sugar
• 2 Tab plain or white wine vinegar
• 2/3 c olive oil
• ½ c fresh dill, finely chopped
• salt and pepper

Directions:

1. Place mustard in a bowl.
2. Add sugar, vinegar and a pinch of salt and pepper.
3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
4. At the last minute, mix in chopped dill.
5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.