"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". Valentine's Day Feast idea??
(this recipe serves 4, but cut ingredients in half if it is just for 2)
4 (5 oz.) wild caught* salmon fillets
5 T. fresh lemon juice, divided
3/4 t. dried dill weed
3/4 t. lemon pepper
10 T. Kerrygold* butter, divided
1 shallot, minced
1 T. white wine vinegar
5 T. white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 t. snipped fresh* dill
1 t. flat leaf* parsley, chopped
1 t. dried thyme
Sea* salt and white pepper, to taste
Place salmon in a shallow dish, and rub with 3 T. lemon juice. Season with dill weed and lemon pepper. Cover and allow to stand 10-15 mins. Heat 2 T. butter in a saucepan over med. heat, and sauté shallot 2 mins. until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by half. Stir in cream and milk. Season with fresh dill, chopped parsley, thyme, S&P. 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 med. heat. Place salmon in the skillet, skin side up, and cook 1-2 mins. until seared. Set salmon aside. Deglaze the skillet with the remaining 1 T. wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 mins. in the sauce, or until easily flaked with a fork. Serve with the sauce.
"Sometimes music is the only thing that gets your mind off of everything else."
Have FUN today!!!!!
Love,
MM
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