SALMON WITH DILL SAUCE
Salmon with Dill Sauce is a classic flavor combination that's perfectly creamy, tangy, fresh and garlicky!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Mix ingredients together and store in an airtight container for up to 6 months.
- Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
- Stir together all sauce ingredients in a small bowl. Season with salt and pepper, to taste.
- Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
- Place a dollop of dill sauce on each salmon fillet just before serving.
Nutrition Facts : Calories 47.3 kcal, Carbohydrate 1.6 g, Protein 1.3 g, Fat 4.1 g, SaturatedFat 0.9 g, Cholesterol 7.3 mg, Sodium 130.3 mg, Sugar 0.4 g, ServingSize 2 tablespoons of dill sauce, UnsaturatedFat 3.5 g
GRILLED SALMON WITH YOGURT DILL SAUCE
Grilled Salmon with Yogurt Dill Sauce and Asparagus, a healthy and delicious low-calorie and low-carb dinner that is ready in well under 15 minutes. Super easy to make, this easy salmon fillet recipe is a great addition to your Easter menu.
Provided by Daniela Apostol
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Oil the grill pan, then heat it up on a medium heat.Grill the asparagus tips, about 3-4 minutes on each side, then transfer to a plate.
- Season the salmon fillets with salt and pepper, and place them on the grill.
- Depending on their thickness, the salmon fillets should be ready in about 2-3 minutes on each side.
- Use a spatula to carefully flip them onto the other side, they can easily break.
- Remove from the heat, and drizzle the lemon juice over.
- To make the sauce, combine all the ingredients together, and top each salmon fillet.
- Serve with the grilled asparagus and extra lemon juice if needed.
Nutrition Facts : Calories 279 kcal, Carbohydrate 1 g, Protein 36 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 88 mg, Sugar 1 g, ServingSize 1 serving
GRILLED SALMON WITH DILL SAUCE
A quick, tasty dill sauce that compliments grilled salmon.
Provided by Desertdutchman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
- Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g
I.C. SALMON WITH DILL-YOGURT SAUCE
Steps:
- Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
- Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
- Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
- While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
- When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
- Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.
GRILLED SALMON WITH CUCUMBER-YOGURT SALAD
Make this recipe year-round by broiling the salmon instead of grilling it. Preheat the broiler and place a rack about 6 inched from the heat source. Broil the fish fro about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.
Provided by ElizabethKnicely
Categories Very Low Carbs
Time 33m
Yield 4 salmon fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
- Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
- Season cucumber salad with salt and pepper and serve alongside salmon.
GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS
Make and share this Grilled Salmon With Chive and Dill Sauce and Cucumbers recipe from Food.com.
Provided by Lorac
Categories Spring
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to 400°F.
- Coat a fish basket with non-stick spray.
- Sauce: Place ingredients in a bowl and stir to combine.
- Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
- Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
- Squeeze a bit of lemon juice on each fillet.
- Garnish: Thin slice cucumber.
- To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.
SALMON WITH YOGURT DILL SAUCE
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
Provided by BakinBaby
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
GRILLED SALMON WITH MUSTARD DILL SAUCE
Make and share this Grilled Salmon With Mustard Dill Sauce recipe from Food.com.
Provided by Oolala
Categories Very Low Carbs
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Placed rinsed salmon in a shallow baking dish with skin side down.
- Combine all ingredients for sauce in a small bowl and whisk until well blended.
- Brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
- Over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
- Arrange salmon on a serving platter and spoon remaining sauce over pieces.
- Garnish with dill and serve.
POACHED SALMON WITH LEMON DILL YOGURT SAUCE
Make and share this Poached Salmon With Lemon Dill Yogurt Sauce recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
- Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
- Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
- Serve salmon with sauce.
Nutrition Facts : Calories 165.2, Fat 7.5, SaturatedFat 0.5, Sodium 2124.8, Carbohydrate 12.3, Fiber 6.4, Sugar 2.4, Protein 8.3
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