This lovely and fresh sauce complements salmon any way it is prepared.
4 salmon fillets
3 tbs. Dijon mustard
2 tbs. light brown sugar
1 cup sour cream
3 tbs. white wine vinegar
3 tbs. chopped fresh dill
Cook the salmon to your liking by grilling, broiling, baking or pouching.
To make the sauce, stir together the mustard, sugar, sour cream, vinegar and most of the dill. Season with salt.
Serve the sauce spooned over the salmon and sprinkled with the remaining dill.