Heading up to Scotland for the catch of the day. A beautiful salmon topped with a creamy dill sauce.
- 4-5 salmon fillets
- 5 tbsp of lemon juice
- 1 tsp of lemon pepper
- 1 1/2 tsp of minced dill
- 2 tbsp olive oil
- 1 clove of garlic, minced
- 1 shallot, minced
- 1 tbsp white wine vinegar
- 5 tbsp white wine
- 1 cup of heavy cream
- 1 tsp of parsley
- 1 tsp of thyme
- Salt and pepper to taste
- Turn the broiler on your oven to high.
- Coat the salmon with 3 tbsp of lemon juice, 1 tsp of the dill and the lemon pepper.
- Place the salmon into a dish or container, cover, and let sit for 10-15 minutes.
- Heat the olive oil in a saucepan over medium heat, and cook the garlic and shallot until tender.
- Add in the remaining 2 tbsp of lemon juice, vinegar, and white wine.
- Stir thoroughly and simmer until sauce is reduced by half.
- While sauce is simmering, place the salmon in the oven and broil until finished to your liking.
- When sauce has reduced, stir in the heavy cream.
- Add the parsley and thyme, and season with salt and pepper to your taste.
- Continue to cook and stir until sauce is thick.
- Top each fillet with some of the sauce and serve.
Be patient with the sauce. It unfortunately doesn’t thicken quickly. If you are pressed for time, then use some cornstarch to thicken it.
If you have the means, try grilling the salmon.
The sauce is a great sauce for many uses. Try it on chicken if you’re not into fish.
Healthy It Up
Heavy cream is full of fat, hence why I avoid using it. For my take, I'll use 1/2 cup of fat-free yogurt and 1/2 cup skim milk to get the same results with no fat added.