Salmon in Lemon-Dill Sauce

Name: Salmon in Lemon-Dill Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 10 Tbsps butter, divided; 1 teaspoons dill weed; 1 teaspoons dried dill weed; 1 teaspoon dried thyme; 118 milliliters heavy cream; 5 Tbsps fresh lemon juice, divided; 1 teaspoons lemon pepper; 118 milliliters milk; 1 teaspoon parsley; 567 grams salmon fillets; 4 servings salt and white pepper to taste; 1 shallot, minced; 5 Tbsps white wine, divided; 1 Tbsp white wine vinegar

Need a gluten free, primal, and pescatarian main course? Salmon in Lemon-Dill Sauce could be an amazing recipe to try. This recipe serves 4. One serving contains 600 calories, 30g of protein, and 49g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of butter, lemon pepper, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Dry Seasoning Rub

Lemon Juice

Dill

Salmon

Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender.

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/

Ingredients you will need

Lemon Juice

Vinegar

Wine

Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened.

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White Pepper

Parsley

Cream

Thyme

Dill

Milk

Salt

Whisk in 1/4 cup butter. Set aside and keep warm.

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Butter

Equipment you will use

Whisk

Heat remaining 1/4 cup butter in a skillet over medium heat.

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Butter

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Frying Pan

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.

Ingredients you will need

Sauce

Salmon

Wine

Equipment you will use

Frying Pan

Serve with the sauce.

Ingredients you will need

Sauce

Equipment

Sauce Pan

Whisk

Frying Pan

Ingredients

Servings:

10Tbsps

butter, divided 1teaspoons

dill weed 1teaspoons

dried dill weed 1teaspoon

dried thyme 118milliliters

heavy cream 5Tbsps

fresh lemon juice, divided 1teaspoons

lemon pepper 118milliliters

milk 1teaspoon

parsley 567grams

salmon fillets 4servings

salt and white pepper to taste 1

shallot, minced 5Tbsps

white wine, divided 1Tbsp

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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 Aubert Lauren Vineyard Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.