Lemony Grilled Salmon Fillets with Dill Sauce

Name: Lemony Grilled Salmon Fillets with Dill Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons butter; 1 Dash cayenne pepper; 0 teaspoons dried chervil; 1 teaspoon cornstarch; 1 Tbsp snipped fresh dill; 3 slices lemon slices, quartered; 79 milliliters lemon juice; 2 mediums lemons; 680 grams salmon fillets each); 0 teaspoons salt; 118 milliliters water

Lemony Grilled Salmon Fillets with Dill Sauce might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 35g of protein, and 15g of fat. This recipe serves 4. If you have lemons, lemon juice, salmon fillets, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

Ingredients you will need

Cooking Oil

Lemon

Salmon

Fish

Equipment you will use

Paper Towels

Grill

Tongs

For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over over medium heat until thickened and bubbly.

Ingredients you will need

Lemon Juice

Corn Starch

Butter

Sauce

Water

Equipment you will use

Sauce Pan

Remove from the heat; stir in quartered lemon slices and seasonings.

Ingredients you will need

Seasoning

Lemon

Serve with salmon and grilled lemon slices.

Ingredients you will need

Salmon

Lemon

Equipment

Ingredients

Servings:

4teaspoons

butter 1Dash

cayenne pepper 0teaspoons

dried chervil 1teaspoon

cornstarch 1Tbsp

snipped fresh dill 3slices

lemon slices, quartered 79milliliters

lemon juice 2mediums

lemons 680grams

salmon fillets each)0teaspoons

salt 118milliliters

water

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Monterey Pinot Noir. Reviewers quite like it with a 4 out of 5 star rating and a price of about 18 dollars per bottle.

Hahn Winery Monterey Pinot Noir

Hahn Winery 2008 Pinot Noir is vibrant yet elegant with a hue reminiscent of rose petals and a nose of strawberry, spice and floral aromas. Pleasant plum and dark cherry flavors flow across the palate, mingling with touches of black pepper and oak. The ripe fruit is balanced by zesty, cool-climate acidity and smooth, silky tannins.This food-friendly Pinot Noir can be served with a wide range of dishes. Enjoy it with chicken topped with goat cheese and sundried tomatoes, grilled salmon with herbed orzo or a simple mushroom pizza.