Salmon in Lemon-Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes. Ingredients:
4 (5 ounce) salmon fillets |
5 tablespoons fresh lemon juice, divided |
3/4 teaspoon dried dill weed |
3/4 teaspoon lemon pepper |
10 tablespoons butter, divided |
1 shallot, minced |
1 tablespoon white wine vinegar |
5 tablespoons white wine, divided |
1/2 cup heavy cream |
1/2 cup milk |
1/2 teaspoon dill weed |
1 teaspoon parsley |
1 teaspoon dried thyme |
salt and white pepper to taste |
Directions:
1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
2. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
3. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
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