Salmon Steaks with Dill Sauce

Salmon Steaks with Dill Sauce
Salmon Steaks with Dill Sauce is a pescatarian recipe with 4 servings. This main course has 363 calories, 37g of protein, and 20g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. This recipe from Taste of Home requires lemon juice, pepper, water, and milk. It is perfect for valentin day. If you like this recipe, take a look at these similar recipes: Poached Salmon Steaks with Yogurt-Dill Sauce, Creamy Dill Salmon Steaks, and Grilled Boneless Salmon Steaks with Horseradish Dill Butter.


In a large skillet, combine the first five ingredients; bring to a boil.
Equipment you will use
Frying PanFrying Pan
Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Ingredients you will need
Salt And PepperSalt And Pepper
All Purpose FlourAll Purpose Flour
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Sauce PanSauce Pan
Serve with the salmon.
Ingredients you will need

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon Steak on the menu? Try pairing with Pinot Noir, Chardonnay, 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. The Belle Glos Las Alturas Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.
Belle Glos Las Alturas Vineyard Pinot Noir
Belle Glos Las Alturas Vineyard Pinot Noir
Located in one of the highest-plantable sites in the Santa Lucia Highlands of Monterey County, this pristine bench offers the Las Alturas Vineyard cool, coastal days with consistent sunshine and a foundation of Gloria sandy loam soil.When planting this 15-acre vineyard, we matched various Pinot Noir clones to individual slopes and soil attributes of the land. Our yields are deliberately kept low in order to preserve the fruit intensity these clonal choices have given us.Very dark burgundy; aromas of black cherry and tilled earth are abundant and a delight for the senses. The palette is full, chewy and rich. It coats the mouth with flavors of berry pie filling, sweet spices, and plum, all encased by a complex textural structure that leads to an elegantly supple finish that calls for another sip.
Ready In30 m.
Health Score28