Dill Sauce For Salmon Or Shrimp Food

SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
• In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
• Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
• Place the sheet pan in the oven and bake for 20 minutes.
• Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
• Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

DILL SAUCE FOR SALMON

Steps:

• Mix ingredients together in a medium bowl.
• Serve with salmon.

CREAMY DILL SAUCE WITH SALMON OR TROUT

Steps:

• Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
• Pat fish dry with paper towel. Sprinkle with salt and pepper.
• Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
• Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

SALMON WITH DILL SAUCE

Steps:

• Heat the oil in a large skillet over medium heat.
• Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 5 to 6 minutes per side.
• Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes.
• In a small bowl, combine the sour cream, lemon juice, dill, capers, and ¼ teaspoon each salt and pepper. Serve with the salmon and green beans.

SEARED SALMON AND SHRIMP WITH CREAMY DIJON DILL SAUCE

Steps:

• Turn the Oven on Broil.
• Make sure to dry your salmon fillets with a paper towel.
• After drying off the salmon season each side of the salmon very well with salt and pepper. Set the salmon to the side.
• Coat shrimp with olive oil. Place shrimp on pan lined with foil. Then season the shrimp with the garlic powder, black pepper, and about 2 teaspoons of kosher salt.
• In a medium size sauce pan add the butter and drizzle of olive oil. Cook the butter and oil on medium heat until it melts.
• Add the garlic and dill to the melted butter and olive oil. Cook this garlic mixture for about a minute or until the garlic is soft.
• Add the dry white wine, mustard, paprika, and heavy cream to the pan and stir mixing well. Salt and pepper to taste. Turn the heat down to medium low, and cook for about 5 to 7 minutes. The sauce will thicken.
• While the sauce is cooking, heat a pan on medium to medium high heat until it's hot.
• Add about 2 tablespoons of olive oil to the hot pan, then add the salmon (bone side down first) to the pan. Cook the salmon for 2 minutes. Remove pan from the heat source.
• Before flipping the fish over, sprinkle some of the garlic and dill on the fish. Then, flip the fish over.
• After flipping the fish over, sprinkle the rest of the fresh dill and garlic on top of the fish. Place the lemon slices throughout the pan on top of the fish.
• Broil fish for about 7 to 8 minutes.
• Broil shrimp for about 5 minutes or until shrimp are pink in color and fully cooked.
• Plate the salmon on each plate then top it with the sauce and shrimp. Then serve.

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SHRIMP STUFFED SALMON PATTIES WITH DILL TARTER SAUCE

Steps:

• Mix shrimp, garlic and parsley in small bowl. Set aside.
• In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
• Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
• Bake at 350 for 10-15 minutes or until lightly brown.
• Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.

LEMON-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

CREAM SAUCE RECIPE COLLECTION

Steps:

• GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.

GREEK SALMON WITH CREAMY DILL SAUCE

Steps:

• Whisk the olive oil, balsamic, lemon juice and seasonings listed under "salmon" together in a 9x13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes at room temperature.
• Preheat oven to 400 degrees F.
• For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.
• For the Salsa, combine all of the ingredient in a medium bowl. Cover and refrigerate.
• Bake salmon at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).
• Serve salmon with Dill Sauce, Salsa and fabulous with extra freshly squeezed lemon juice.

LEMON DILL AIOLI

Steps:

• In a small mixing bowl, whisk together all ingredients. Place covered in refrigerator for up to a week.

DILL SAUCE

Steps:

• Put all the ingredients in a food processor and blend together to make a smooth dressing.

BAKED SALMON WITH DILL SAUCE

Steps:

• Preheat oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Season fish with salt, black pepper, and lemon slices.
• Top thinly sliced butter over the fish.
• Cover with foil and bake for 15-18 minutes.
• While salmon is baking make the dill sauce.
• Mix sour cream, mayonnaise, lemon juice, lemon zest, garlic, dill, salt, and black pepper.
• Serve over baked salmon.