dill sauce for salmon
Dill Sauce for Salmon
Dill sauce is one of the most delicious toppings to serve with all types of cooked salmon. To know more about dill sauce along with its recipes, read the upcoming Buzzle article.
Dill is an aromatic herb which is used in various side dishes and for preparing pickles and sauces. The aroma and the unique taste of the herb make it a popular choice as a topping for salmon. Dill sauce recipes for salmon vary from region to region. For example, some prefer a plain but creamy dill sauce whereas some like to add different kinds of herbs and veggies to it. Let's have a look at some diverse recipes for preparing this sauce.
Dill Sauce for Grilled Salmon
Ingredients
- Salmon steaks (1" thick), 6 (10 oz. each)
- Large cucumber, 1 (seeded, grated, and well-drained)
- Sour cream, ¾ cup
- Lemon juice, 2 tbsp.
- Chives (chopped), 1 tsp.
- Dill, 1 tsp.
- Salt, ¼ tsp.
- Paprika, ⅛ tsp.
- Firstly, grill the salmon for about 5 minutes on each side and set aside.
- Now, take a large bowl and add all the above ingredients in it and mix well.
- Your dill sauce for grilled salmon is done!
- Serve this dill sauce along with green pepper and tomato sauce.
- Salmon fillets, 4 (5 ounce)
- Shallot (minced), 1
- Milk, ½ cup
- Heavy cream, ½ cup
- Butter (divided), 10 tbsp.
- White wine (divided), 5 tbsp.
- Fresh lemon juice (divided), 5 tbsp.
- White wine vinegar, 1 tbsp.
- Dried thyme, 1 tsp.
- Parsley, 1 tsp.
- Dried dill weed, ¾ tsp.
- Lemon pepper, ¾ tsp.
- Dill weed, ½ tsp.
- Salt and white pepper to taste
- Place the salmon in a shallow dish and pour the lemon juice on it.
- Apply the juice thoroughly to the fish and season with lemon pepper and weed.
- Cover and let it stand for at least 15 minutes.
- Meanwhile, heat the butter in a small saucepan over medium heat and sauté the shallot for about 2 minutes until tender.
- Add in ¼ cup wine, lemon juice, and vinegar.
- Simmer until reduced by half and then add milk along with the cream.
- Season with white pepper, dill, thyme, parsley, and salt and cook further until thickened.
- When thickened to a desired consistency, whisk in only ¼ cup butter and set aside.
- Now, melt the remaining butter in a skillet over medium heat.
- Cook the salmon, skin side up, for about 1 - 2 minutes in the melted butter and set aside.
- Add the remaining wine to the skillet along with the cream sauce.
- Again, place the salmon on the skillet and cook for about 8 minutes.
- Serve hot with the sauce!
- Salmon fillets (center cut) with skin, 1½ lb.
- Sour cream, 1 cup
- Chopped fresh dill, ⅓ cup
- Finely chopped onions, 3 tbsp.
- Dijon mustard, 2 tbsp.
- Minced garlic, 2 tsp.
- Salt and pepper
- Take a small bowl and whisk fresh dill, sour cram, onions, and Dijon mustard in it.
- Season with pepper and salt to taste and blend well.
- Let it stand for at least 1 hour at room temperature.
- Meanwhile, grease a baking sheet and place the salmon on it (skin side down).
- Season with salt, pepper, and garlic and also spread ⅓ cup of sauce on it.
- Bake for about 20 minutes at 400ºF.
- Serve with the remaining sauce.