Whisk together sour cream, dill, onion, and mustard is a small bowl. Season with salt and pepper to taste. Leave at room temperature for about an hour. Preheat oven to 400º F. Oil a baking sheet with olive oil. Place salmon skin side down. Sprinkle with garlic salt and pepper. Spread with 1/3 cup sauce. Bake for about 20 minutes or until salmon is just opaque in center. Serve with remaining sauce.
Cut salmon into 3 inch pieces and remove skin. Mix coconut with panko in one bowl. Mix condensed milk, orange juice and 1 egg beaten in an other bowl. First dip salmon in egg mixture then coat with panko/coconut.
Heat 1 ½“ oil in large frying panover medium heat. Fry 4 or 5 pieces at a time flipping once. When the outside is golden brown test a piece to ensure the inside is cooked through. Prepare an oven safe dish with paper towel and place fish in oven 180° to keep warm. Continue frying other fish.
Mix fruit jam with ginger. Heat sauce in microwave for 1 minute just before serving.
*Note as pictured above I burned mine a little. Do not answer the phone while cooking and you may have better results. ENJOY!!
Combine mustard, wine, lemon juice, & garlic. Drizzle over salmon. Bake at 375 for 13-17 minutes.
Heat butter and olive oil over medium heat in a large skillet. Stir in mushrooms and rice for 3 minutes (stirring frequently). Heat chicken stock and white wine in separate pot. Add stock one ladle full at a time letting absorb before adding more (4-5 minues between). Once all the liquid had been added or the rice has reached desired tenderness, stir in Parmesan cheese.