Salmon With Dijon Dill Sauce

Name: Salmon With Dijon Dill Sauce
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 20
Cuisine: Global
Ingredients: 1 cucumber, thinly sliced (optional); 1 Tbsp Dijon mustard; 2 Tbsps roughly chopped fresh dill, plus more for serving; 20 servings kosher salt and black pepper; 1 Tbsp olive oil; 680 grams salmon fillets, skinless; 1 small shallot, finely chopped; 3 Tbsps unsalted butter, cold; 118 milliliters white wine

Salmon With Dijon Dill Sauce is If you have salmon fillets, dijon mustard, dill, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 26 minutes.

Instructions

Set broiler on high.

Equipment you will use

Broiler

Place the salmon on a foil-lined broiler pan, season with teaspoon salt, and broil until it is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.Meanwhile, in a saucepan, over medium-high heat, heat the oil and 1 tablespoon butter until it melts.

Ingredients you will need

Butter

Salmon

Salt

Cooking Oil

Equipment you will use

Broiler Pan

Sauce Pan

Aluminum Foil

Add the shallot and cook until soft, about 1 minute.

Ingredients you will need

Shallot

Add the wine and cook until reduced by half, about 3 minutes.Reduce heat to low and whisk in the mustard, dill, teaspoon salt, and teaspoon pepper.

Ingredients you will need

Mustard

Pepper

Dill

Salt

Wine

Equipment you will use

Whisk

Remove from heat.

Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill.

Ingredients you will need

Salmon

Sauce

Dill

Serve with the cucumber slices (if desired).

Ingredients you will need

Cucumber

Equipment

Ingredients

Servings:

cucumber, thinly sliced (optional)1Tbsp

Dijon mustard 2Tbsps

roughly chopped fresh dill, plus more for serving 20servings

kosher salt and black pepper 1Tbsp

olive oil 680grams

salmon fillets, skinless 1small

shallot, finely chopped 3Tbsps

unsalted butter, cold 118milliliters

white wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, 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 Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.