Salmon With Muenster Cheese And Dill Food

SALMON IN 20 MINUTES

Steps:

• Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
• Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.

SALMON WITH DILL SAUCE

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.

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.

BAKED SALMON WITH CREAMY DILL SAUCE

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread and dill until blended.
• Cut vertical slit on top of each fish fillet to within 1/2 inch of ends to make pocket, being careful to not cut all the way through the bottom of fillet.
• Fill slits with cream cheese mixture; place, filled sides up, in shallow baking dish sprayed with cooking spray.
• Bake 10 to 12 min. or until fish flakes easily with fork.

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.

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.

SALMON, DILL AND CREAM CHEESE SPREAD

Steps:

• Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

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.

SMOKED SALMON, DILL & LEMON PATé

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

CREAM CHEESE AND DILL STUFFED SALMON

Steps:

• Preheat oven to 400 degrees.
• Make a small slit in the side of each salmon fillet, creating a pouch.
• Blend the cream cheese with the onion, lemon juice, lemon peel, dill, garlic, salt and pepper.
• Divide dill mixture and stuff into pouches.
• Use part of the butter to grease a small shallow pan.
• Use remaining butter to coat each side of filets. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes or until the fish flakes easily with a fork.

FETTUCCINE WITH SALMON DILL CREAM SAUCE

Steps:

• Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
• To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
• Gently toss the pasta in the warm sauce and voila! Ready to serve.