Salmon in Lemon-Dill Sauce
Ingredients
- 4 5 oz. salmon fillets
- 5 Tbs. fresh lemon juice, divided
- 3/4 tsp. dried dill weed
- 3/4 tsp. lemon pepper
- 10 Tbs. butter, divided
- 1 shallot, minced
- 1 Tbs. white wine vinegar
- 5 Tbs. white wine, divided
- 1/2 C. heavy cream
- 1/2 C. milk
- 1/2 tsp. dill weed
- 1 tsp. parsley
- 1 tsp. dried thyme
- Salt and white pepper to taste
Directions
Place salmon in a shallow dish, and rub with 3 Tbs. lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10-15 minutes. Heat 2 Tbs. butter in a saucepan over medium heat, and sauté shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 C. 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 C. butter. Set aside and keep warm.
Heat remaining 1/4 C. butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1-2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 Tbs. 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.
Yield: 4 servings
