Thursday, June 21, 2012

Salmon with Tangy Dill Butter Sauce



We have fish, like Salmon, for dinner at least once a week. We try to have a regular supply of Omega-3 from seafood. :-) However, when you have the same dish once a week, it can get boring. I try to look for different ways to cook Salmon. This is one dish which we have tried this week and though initially we didn't know if we'd like it, we tasted it and absolutely loved it. We love the tangy and fresh taste that the lemon juice brings to the fish. The tangy Dill Butter sauce complemented the salmon and made it oh-so-delicious. Try it and see if you like it!

For the Salmon

Ingredients

1 lb Salmon, cut into fillets or  4 pre-cut fillets
Dried dill weed,  2 tsp or to taste (if fresh about 2 Tbsp)
Salt, to taste
Lemon and pepper seasoning, to taste

Procedure

Preheat the grill, if using one. You can fry the salmon too if you prefer.

Clean the salmon fillets and then wipe them dry with paper towels. You can either marinate the salmon in lemon juice or just season it.


I marinated the fish in lemon juice for about 10 minutes. It did make the fish tasty and moist but the fish did not become as crispy as I wanted it to when I grilled it. So, it's up to you. You may choose to just season it really well, instead of marinating it.

Drain excess liquid from the fish if you marinate it. Season the fish with dill weed, salt and lemon pepper seasoning.




Grill the salmon, depending on the thickness of your fillet, for about 5-6 minutes per side. If you have skin on the salmon, grill it with the skin-side down first. Flip over to grill the other side, turning only once. It's cooked when it flakes easily and the color has lightened.



While you are grilling the salmon, you can do the Tangy Dill Butter Sauce. Keep it warm.

For the Tangy Dill Butter Sauce

The amount of sauce in this recipe is just right for about 4 fillets of salmon so feel free to increase it if you're cooking for more than 4.

Ingredients

A little oil, about 1 tsp
1 garlic clove, minced
2 Tbsp dry white wine
2 Tbsp of freshly squeezed lemon juice 
1 1/2 tsp dried dill weed ( 1 Tbsp fresh dill)
3 Tbsp butter
Salt, to taste
1 Tbsp heavy cream (optional)
A pinch or two of flour (leave it out if you want it gluten-free)

Procedure

Heat a little oil in a small sauce pan. Saute the garlic for a minute or less, just until it releases its aroma; don't let it brown. Pour in the white wine. Let it reduce to about half. Add in the lemon juice and the dill weed. Stir.  Let simmer for a minute. Add the butter and let it slowly melt as you stir it.




Season with salt, to taste. It should have a sour bite. As we say in the Phils, "Mukhasim talaga!" You can add a little cream if you think the lemon juice overpowers the rest of the ingredients. Add a pinch or two of flour to thicken it slightly (optional).


Transfer the grilled salmon to a plate and drizzle the sauce on top. Serve the salmon with your favorite veggies (steamed asparagus are our fave with it!) and accompany it with a side of rice, if you wish. Mark loves to pour some of the sauce on the rice. He thinks it's really yummy that way. I believe him!

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8 comments:

  1. Abby, does McCormick have that dill weed seasoning here in the Phil.?

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  2. Yes, McCormick has dill weed but I don't know if they sell it in the Phils. Tarragon would be a good substitute or fennel leaves. Use tarragon fresh if you find it and you don't need to use a lot cause it's strong but if you can't find any of these try Italian seasoning herb. It might work. Or dried thyme? Don't worry much about the dill, fresh is always better than dried anyway and you probably won't find fresh ones there (I didn't when I looked). The key is the lemon and that sour bite. Hope it works for you! Thanks for dropping by!

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  3. Hi, it's Food on Friday time again on Carole's Chatter. The theme this time is salmon! Yum. It would be neat if you linked this post in. This is the link . Have a good week.

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    Replies
    1. Thanks for the invite, Carole. Will be there! :-)

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  4. thanks for linking in Abby. Cheers

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    Replies
    1. No problem, Carole. Glad to be part of it.

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  5. Tried this recipe out for a dinner with friends and we all absolutely loved it. Thank you so much for all of these great recipes! :)

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    Replies
    1. Awww! Thanks, always great to know when our readers enjoy the food here. Appreciate the feedback!

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