Sunday, July 17, 2005
[ world famous recipes ] Salmon in Lemon-Dill Sauce
Salmon in Lemon-Dill Sauce
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.
Yield: 4 Servings
Ingredients:
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided3/4 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:
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. 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. 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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