Lemon Dill Sauce Recipes

PAN SEARED SALMON WITH A CREAMY LEMON DILL SAUCE

Steps:

• In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
• Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
• Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

GRILLED SALMON WITH LEMON DILL SAUCE

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

SALMON IN LEMON-DILL SAUCE

Steps:

• Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
• Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. 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 medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

LEMON DILL SAUCE

Steps:

• Mix all ingredients together well.
• Refrigerate until ready to use.

23 BEST WAYS TO COOK WITH DILL

Steps:

• Select your favorite recipe.
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• Prep a dill recipe in 30 minutes or less!

LEMON-DILL SAUCE FOR FISH

Steps:

• In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
• Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

DILL SAUCE

Steps:

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

LEMON DILL SAUCE

Steps:

• In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest and fresh dill.
• Season with salt and freshly ground black pepper to taste.
• Refrigerate in a sealable jar for up to a week in the refrigerator.

CREAMY YOGURT-DILL SAUCE

Steps:

• Combine yogurt, lemon juice, oil, dill, garlic powder and salt in a small bowl.

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

SALMON WITH LEMON DILL SAUCE

Steps:

• 1. Season the salmon with salt and pepper. Add the olive oil to your pan. I love using cast iron for this dish. It can go from stove top to oven. Bring it up to heat.
• 2. When the pan is heated lay the fish skin side down. The salt and pepper will create the crispiness on the skin. When you see the flesh becoming opaque and you see the skin curling on the sides it's time to turn it.
• 3. Cook other side to your liking. Remember if you like your salmon medium rare, remove when the middle is just about warmed through the residual heat will cook it to perfection.
• 4. Add the butter, the juice of the one lemon, and minced the dill. Heat it through then spoon over the fish. Thinly slice the remaining lemon. You can lay on the side this gives it a wonderful aroma. This can be served with some creamy warm Colcannon. Enjoy!

LEMON DILL SAUCE

Steps:

• Mix all.
• I am genorous with the salt and pepper.
• Can serve immediately, or chill to let the flavors go through the sauce.