Seared Salmon And Shrimp With Creamy Dijon Dill Sauce Food

SEARED SALMON AND SHRIMP WITH CREAMY DIJON DILL SAUCE

Steps:

• Turn the Oven on Broil.
• Make sure to dry your salmon fillets with a paper towel.
• After drying off the salmon season each side of the salmon very well with salt and pepper. Set the salmon to the side.
• Coat shrimp with olive oil. Place shrimp on pan lined with foil. Then season the shrimp with the garlic powder, black pepper, and about 2 teaspoons of kosher salt.
• In a medium size sauce pan add the butter and drizzle of olive oil. Cook the butter and oil on medium heat until it melts.
• Add the garlic and dill to the melted butter and olive oil. Cook this garlic mixture for about a minute or until the garlic is soft.
• Add the dry white wine, mustard, paprika, and heavy cream to the pan and stir mixing well. Salt and pepper to taste. Turn the heat down to medium low, and cook for about 5 to 7 minutes. The sauce will thicken.
• While the sauce is cooking, heat a pan on medium to medium high heat until it's hot.
• Add about 2 tablespoons of olive oil to the hot pan, then add the salmon (bone side down first) to the pan. Cook the salmon for 2 minutes. Remove pan from the heat source.
• Before flipping the fish over, sprinkle some of the garlic and dill on the fish. Then, flip the fish over.
• After flipping the fish over, sprinkle the rest of the fresh dill and garlic on top of the fish. Place the lemon slices throughout the pan on top of the fish.
• Broil fish for about 7 to 8 minutes.
• Broil shrimp for about 5 minutes or until shrimp are pink in color and fully cooked.
• Plate the salmon on each plate then top it with the sauce and shrimp. Then serve.

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.

DIJON DILL CREAM SAUCE

Steps:

• Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.

DIJON DILL SAUCE

Steps:

• In a small bowl combine all ingredients until well blended.
• Cover with plastic wrap and chill.

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.

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.