Salmon in Lemon-Dill Sauce recipe
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Ingredients
- 4 (5 ounce) salmon fillets 5 tablespoons fresh lemon juice, divided ¾ teaspoon dried dill weed ¾ teaspoon lemon pepper 10 tablespoons butter, divided 1 shallot, minced 1 tablespoon white wine vinegar 5 tablespoons white wine, divided ½ cup heavy cream ½ cup milk ½ teaspoon dill weed 1 teaspoon parsley 1 teaspoon dried thyme salt and white pepper to taste
Nutrition Info
- 668.2 caloriescarbohydrate: 7 gcholesterol: 211.8 mgfat: 53.6 gfiber: 0.4 gprotein: 34.1 gsaturatedFat: 28.1 gservingSize: -sodium: 391.5 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Salmon in Lemon-Dill Sauce
Directions
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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.