Salmon Dill Biscuits Food

SALMON DILL BISCUITS

Steps:

• Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
• Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
• Spoon batter into prepared muffin cups, filling each three-fourths full.
• Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
• Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

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.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

BAKED SALMON WITH DILL

Steps:

• Preheat oven to 220°C (425°F ) and line a roasting tin with lightly greased or sprayed foil.
• Combine the butter, dill, lemon zest and juice in a small saucepan over low heat and stir until the butter has melted. You can also use the microwave for this step.
• Place the salmon fillets onto the foil and brush generously with the herbed butter.
• Depending on the thickness of the salmon fillets, bake for 12 minutes or until cooked to your liking.
• Serve hot drizzled with the cooking juices. Serve with chips, salad, veges or a rice side to make a complete meal.

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.

CREAMY DILL SALMON

Steps:

• Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
• Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook - the salmon shouldn't be cooked fully yet. Remove fish to a plate and set it aside.
• Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let it bubble for 1-2 minutes.
• Add the cream to the pan, along with the dill.
• Add in the salmon and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL

Steps:

• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
• Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

SALMON & DILL DIP

Steps:

• Combine cream cheese and sour cream in a bowl.
• Fold in remaining ingredients and season to with salt and pepper to taste.
• Suggested you serve with toasted crusty bread and or crackers, also think fresh crunchy vegetables would go well too.