Lightly coat a medium casserole with
cooking spray and arrange the fish in the pan.
Season with salt and pepper.
In a small bowl, mix together cream,
mustard, and dill, and pour over the top of the fish.
Bake for 20 minutes until the sauce is
bubbling lightly and the fish is opaque.
The Scandinavians have long knows that a piquant dill sauce brings out
the best in salmon's delicately oily orange flesh. Buy the freshest fish
available; if it's well-wrapped, it can be kept in the coldest part of
the fridge for three days at the most.
To store without freezing, place the
wrapped fish on a bowl of ice in the fridge, and remember that sooner
rather than later should be your rule of thumb when it comes to fresh
fish. Buy steaks no thicker than 1.5 inches, which will cook through
quickly. This recipe also works very well with any white fish fillets.