Dillpestosauce Recipes

DILL SAUCE FOR SALMON

Steps:

• Mix ingredients together in a medium bowl.
• Serve with salmon.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

DILL PESTO

Steps:

• In a blender or food processor, place the dill, parsley, nuts, and garlic.
• Whirl until finely minced.
• Add the oil and cheese, and process until blended.
• Transfer to a small bowl, cover and chill.

CEDAR PLANKED SALMON WITH DILL

Steps:

• Soak cedar plank in water for at least 1 hour.
• Preheat grill for indirect cooking over medium heat.
• Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
• Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
• Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

SAUTEED SALMON WITH DILL LEMON PESTO

Steps:

• Pat salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin side down, 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Turn salmon and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook until just cooked though, about 3 minutes more.
• In a food processor blend pesto with 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency.
• Serve pesto over salmon.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

DILL LEMON PESTO

Steps:

• In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

DILL PESTO SAUCE

Steps:

• Combine all the ingredients in a blender or food processor and blend till smooth.
• Chill.

LEMON-DILL PESTO

Steps:

• Place walnuts and garlic in a food processor and process until finely chopped.
• Add the dill, lemon zest, and salt. Process until you have a thick paste.
• Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
• Refrigerate until ready to use.