Salmon With Skirlie Mash And Dill Cream Sauce Food

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.

PAN-FRIED SALMON WITH CREAM-DILL SAUCE

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

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 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.

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON

Steps:

• Combine sour cream through lemon juice in small bowl.
• Refrigerate until ready to use.

SALMON WITH CREAMY LIME- DILL SAUCE

Steps:

• Spray broiler pan with cooking spray. Place salmon in the pan, skin side down.
• In a small bowl, combine 1/2 the mustard with 1 tablespoon dill and spread on the salmon.
• Broil salmon for 10 to 12 minutes until just opaque in middle.
• In another small bowl, combine remaining ingredients until creamy; pour over fish.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

STEEPED SALMON WITH CHIVE AND DILL SAUCE

Steps:

• Fish: Place fish in a large shallow pan with a tight fitting cover.
• Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
• To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
• Remove the pan from the heat, add the fillets and cover pan tightly.
• Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
• Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
• Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
• To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15-in. x 10-in. x 1-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 and 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 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork.
• Combine remaining ingredients in a bowl until smooth.
• Serve the sauce with the salmon.

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 SKIRLIE MASH AND DILL CREAM SAUCE

Steps:

• Place potatoes in large pot. Cover potatoes with cold water. Bring to boil. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 18 minutes.
• Meanwhile, melt unsalted butter in medium pot over medium heat. Add leeks and first 2 shallots; saute until soft, about 5 minutes.
• Add 1 1/4 cups water and bring to boil.
• Add oatmeal; reduce heat to medium and cook until oatmeal is tender, but still firm to bite, about 5 minutes.
• Drain potatoes. Return to same pot. Stir over medium heat until dry, about 2 minutes. Mash.
• Stir in 1/4 cup cream.
• Stir in oatmeal mixture into mashed potatoes. Season to taste with salt and pepper. Keep skirlie mash warm. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• Heat oil in heavy medium saucepan over medium-high heat.
• Add remaining 2 shallots; saute until beginning to brown, about 3 minutes. Add white wine; boil until mixture is reduced by half, about 2 minutes.
• Add remaining 1 cup cream. Simmer until reduced to sauce consistency, about 5 minutes.
• Gradually whisk in butter. Stir in dill. Season to taste with salt and pepper.
• Meanwhile, prepare salmon: Preheat oven to 400°. Sprinkle salmon with salt and pepper. Drizzle flesh side of fish with oil. Place fish, flesh side down, on rimmed baking sheet. Bake fish until just opaque in center, about 8 minutes.
• Divide skirlie mash among 6 plates. Top each with 1 salmon fillet, skin side up. Drizzle with sauce and serve.
• *Scottish steel-cut oats are smaller than Irish steel-cut oats; they cook in about 5 minutes. Available at specialty food stores.