Lemon Dill Butter Food
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE
I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.
Provided by Countess
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
- Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g
SALMON WITH LEMON-DILL BUTTER
If you're looking for a dish that's fast and healthy, this one has it all. Round it out with steamed sugar snap peas for a simple weeknight meal. -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.
Nutrition Facts : Calories 219 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-DILL SAUCE
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Categories Sauce Citrus Vegetarian Quick & Easy Lemon White Wine Dill Simmer Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
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.
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
LEMON DILL GARLIC BUTTER SALMON
A bright and easy way to make Salmon with Lemon Dill Garlic Butter.
Provided by Sam | The Culinary Compass
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Combine butter, lemon juice, dill, garlic powder, salt, and pepper in a small bowl until combined.
- Place salmon fillet on parchment paper over a baking sheet and liberally wash with butter mix.
- Place in oven until salmon flakes with a fork, around 25 minutes.
CHICKEN IN LEMON-DILL BUTTER
Take the hassle out of dinner tonight with this quick and easy chicken dish. The flavors of lemon and dill pair deliciously with the chicken, and will give you a meal that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and pat dry with paper towels.
- In a large, heavy-bottom skillet melt the butter over a medium-high flame.
- To the melted butter add the lemon juice and zest, salt, garlic, paprika, and onion powder; bring to a boil.
- Add to the skillet the chicken, pepper, mushrooms, and dill; bring back to bubbly.
- Cover the skillet, reduce the heat, and simmer for 30 minutes, or until the chicken is tender.
- Transfer the chicken to a warm serving platter, pour sauce over chicken. If desired garnish with snipped dill and lemon zest.
Nutrition Facts : Calories 1159.1, Fat 97.6, SaturatedFat 43.9, Cholesterol 377.4, Sodium 1150.4, Carbohydrate 3.8, Fiber 0.9, Sugar 1.4, Protein 65.9
LEMON DILL BUTTER
I love flavored butters because they can turn an ordinary veggie side into some thing special. I also love them on fresh corn on the cob.
Provided by Margie99
Categories Weeknight
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl. Refigerate until ready to use.
Nutrition Facts : Calories 54.6, Fat 6.1, SaturatedFat 3.9, Cholesterol 16.2, Sodium 54.2, Carbohydrate 0.1, Protein 0.1
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- In a bowl, combine the softened butter with lemon zest, lemon juice and finely chopped dill. Mix well. Transfer onto a plastic wrap and roll it into a log.
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5/5 (1)Total Time 10 minsEstimated Reading Time 2 mins
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- In a small bowl, combine all ingredients and mix well. (It’s very important that the butter be soft.)
- To shape the compound butter into a cylinder – spoon the butter onto a large piece of parchment paper. Fold the parchment over the butter (keeping it in a rounded shape, not creased) and roll the butter back and forth until you have a smooth cylinder shape. (Tip: If your butter is very soft and you are having difficulty rolling it into shape, place the butter in the refrigerator for a short time to firm the butter up just a bit.)
- Twist the ends of the parchment paper on each side. Place the butter in the refrigerator until firm.
- Once the butter is firm, slice into ½ inch slices and serve. Or the slices may be put into tightly sealed plastic bag and stored in the freezer up to 1 month.
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From cravinghomecooked.com
4.9/5 (21)Total Time 20 minsCategory Main CourseCalories 250 per serving
- Prep Salmon: Take out the salmon fillet 15 minutes prior to cooking. Pat dry the salmon fillets using a paper towel or a clean dish towel. This will prevent them from sticking to the skillet.
- Heat Oil: Heat a skillet over medium-high heat. Use a cast iron skillet or a stainless steel skillet. Add the olive oil and butter and heat until butter melts and starts to bubble. Make sure the oil and butter coats the entire surface of the skillet.
- Season Fillets: Season the salmon with salt and pepper just before adding to the hot skillet, then add the fillets to the pan. If using fillets with skin, place skin-side down first. I usually can add all 4 fillets at once and my skillet is 10 1/4 inches in diameter.
- Cook: Cook the fillets for about 6 to 7 minutes for the first side. The first side takes the longest to cook. As the fish cooks you'll notice the color of the fillet will begin to lighten, starting at the bottom.
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- In a small bowl, place the butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt.
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From chefsavvy.com
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- Once hot add in salmon skin side down. (I typically do 2 at a time so I do not overcrowd the pan). Cook salmon for 5-7 minutes on skin side (depending on size).
- Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan. Cook for 1-3 minutes on this side until the salmon looks opaque.
- Meanwhile in a small saucepan melt butter, dill and lemon juice. Brush the butter mixture onto the cooked salmon.
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5/5 (1)Calories 320 per servingCategory Dinner
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- Make compound butter. Zest lemon and chop dill. Mix lemon zest and fresh dill with 6 tablespoons of butter. Form butter into a log shape and refrigerate.
- Put the remaining 1 tablespoon of butter onto a rimmed baking sheet and put it into the oven. As soon as it foams (about 1 minute), take it out and place salmon, skin side down on the pan. Season salmon with salt and pepper and bake for about 8-12 minutes, until it flakes easily.
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- Place a large piece of plastic wrap (at least twice the size of the salmon fillet) on a work surface and place the salmon skin side down on it.
- Combine the sugar, salt, dill, and pepper and pack the mixture on top of the salmon flesh, making sure to cover completely. Wrap tightly in plastic wrap, place on a rimmed baking sheet and refrigerate for 24 – 48 hours.
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- Cut 2 (18x12-inch) pieces heavy-duty aluminum foil. Fold sheets together to create 18-inch-long packet. Spray foil with no-stick cooking spray. Lay salmon pieces, skin-side down, into middle of foil.
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LEMON BUTTER DILL SAUCE RECIPES
Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.
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LEMON DILL BUTTER RECIPES
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From tfrecipes.com
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