SALMON IN LEMON-DILL SAUCE
This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Steve B.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
- Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
Nutrition Facts : Calories 668.2 calories, Carbohydrate 7 g, Cholesterol 211.8 mg, Fat 53.6 g, Fiber 0.4 g, Protein 34.1 g, SaturatedFat 28.1 g, Sodium 391.5 mg, Sugar 2.6 g
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
BRAISED CRISPY RED POTATOES WITH LEMON AND DILL
This easy braising technique of cooking red potatoes will ensure their crisp and flavorful outside, and their wonderfully soft and creamy inside.
Provided by Renee Goerger
Time 30m
Number Of Ingredients 8
Steps:
- Place the potatoes in an even layer, cut side down, in a large skillet.
- Add the water to the skillet along with the salt, butter, 2 dill sprigs, and garlic.
- Cover the skillet and bring to a boil over medium/high heat. Cook for 15 minutes.
- Uncover the skillet, remove the dill, and continue cooking the potatoes for an additional 10 minutes until the water evaporates and the potatoes sizzle in the butter remaining in the pan.
- Check the potatoes occasionally to make sure they're not sticking, and continue browning the potatoes until deeply golden in color.
- Turn off the heat.
- Add the lemon zest, lemon juice and additional chopped dill if desired.
- Stir, and serve immediately.
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER
This Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor! The best part? It'll be on your table and ready in less than 30 minutes.
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 538 kcal, Carbohydrate 34 g, Protein 28 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 920 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
NEW POTATOES WITH DILL BUTTER
Provided by Bon Appétit Test Kitchen
Categories Potato Side Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Father's Day Backyard BBQ Root Vegetable Low Cholesterol Dill Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
- Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.
CRUNCHY NEW POTATOES
Jazz up potatoes for no-fuss entertaining
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.
Nutrition Facts : Calories 137 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
POT STICKER DIPPING SAUCE
This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.
Provided by BubbasMom Wetmore
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix ingredients and serve with Chiao Tzu (Pot Stickers).
CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
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
23 BEST WAYS TO COOK WITH DILL
Looking for the best dill recipes to make some awesome dishes? From sauces to dips to seafood, dill adds the perfect dose of extra flavor.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dill recipe in 30 minutes or less!
Nutrition Facts :
UKRAINIAN STYLE CREAMED DILL POTATOES
Ukrainian Style Creamed Dill Potatoes are perfect for your summer garden NEW potatoes!
Provided by Karlynn Johnston
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
- Drain the perfectly cooked potatoes and put them back into the pot.
- Add the butter and place the pot back on the burner.
- Add in the cream and cook the potatoes, simmering the cream until it reduces down.
- Toss in the chives and the dill, then serve!
Nutrition Facts : ServingSize 1 cup, Calories 173 kcal, Carbohydrate 27 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 45 mg, Fiber 3 g, Sugar 1 g
NEW POTATOES IN LEMON-DILL SAUCE
The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.-Dannealle Misson, Pembina, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
NEW POTATOES WITH SOUR CREAM AND DILL
My Baba made this and it has been passed down. I still make it all of the time. It is all my all time favorite way to have small new potatoes
Provided by Lanagirl
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until done. Drain and set aside.
- Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
- Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
- Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.
GARLIC DILL NEW POTATOES
This New Potato side dish is full of garlic, fresh dill, and creamy butter!
Provided by Holly Nilsson
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Wash potatoes and cut in half if larger than bite-sized.
- Peel garlic cloves and slice each clove into 2-3 slices.
- Bring a large pot of salted water to a boil. Add potatoes and garlic.
- Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
- Drain potatoes & garlic well and place in a bowl.
- Stir in butter and dill and season with salt & pepper to taste.
Nutrition Facts : Calories 186 kcal, Carbohydrate 31 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
JAMIE OLIVER'S POTATO SALAD WITH LEMON AND DILL RECIPE
Create the famous potato dill salad by Jamie Oliver with a tasty dressing made of simple ingredients. Enjoy this refreshing tangy dish!
Provided by Recipes.net Team
Categories Salad
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water until they just fall off a knife. Do not overcook. When potatoes are ready, drain and allow to cool down briefly.
- Prepare the dressing. Combine all the ingredients for the dressing.
- Season to taste with salt and pepper. Adjust accordingly
- Slice the potatoes in half and fold the dressing into the potatoes until fully incorporated. Adjust seasonings again if necessary.
- Drizzle olive oil around the salad and sprinkle bacon bits on top. Serve.
Nutrition Facts : Calories 320.00kcal, Carbohydrate 44.00g, Cholesterol 34.00mg, Fat 14.00g, Fiber 6.00g, Protein 7.00g, SaturatedFat 6.00g, ServingSize 1.00 people, Sodium 122.00mg, Sugar 4.00g, UnsaturatedFat 4.00g
NEW POTATOES IN CREAMY DILL SAUCE
Make and share this New Potatoes in Creamy Dill Sauce recipe from Food.com.
Provided by carolinafan
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Microwave potatoes and water in covered 3-quart microwaveable dish on high 15 to 17 minutes or until potatoes are tender; stirring after 10 minutes; drain.
- Return potatoes to dish; set aside.
- Microwave cream cheese spread and milk in microwaveable bowl 1 minute; stir until smooth.
- Pour over potatoes; sprinkle with dill.
- Microwave 1 to 2 minutes or until heated through; stir gently.
DILL ROASTED POTATOES WITH LEMON (SO EASY!)
My husband isn't a potato fan and even he couldn't get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they're not!).
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
- Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
- Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 163 kcal, Carbohydrate 30 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3.4 g
GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
- Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
- Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.
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- Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly.
- Whisk flour gradually into remaining 1/4 cup water; add to broth, and cook over medium-high heat, whisking constantly, 2 minutes or until mixture is slightly thickened.
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- 3. Roast until the potatoes are tender and golden on the bottom, about 15 minutes, turning them once with a spatula during cooking.
- 4. Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder and remaining 1/2 teaspoon each garlic salt and kosher salt.
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