" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Something Fishy Going on...

We recently returned from our summer vacation.

We spent a lot of time by lakes and marinas..but throughout the entire trip we only had one seafood dinner by the water..and it was very memorable. Since we have returned I have been craving another fish dinner.

This is one everybody always enjoys every time I serve it! It can be done in the oven or grilled foil on the barbecue.
The dill sauce is optional as the salmon tastes wonderful on its own. This version is much lower in fat because the cream sauce is made with canola oil instead of butter.

Lemon Pepper Salmon with Dill Sauce.

  • 1 large fillet of Salmon
  • Lemon juice
  • olive oil
  • Lemon pepper seasoning
  • cooking spray for oiling pan or foil

Place salmon skin side up on oiled shallow roasting pan or on foil if grilling.
drizzle with lemon juice and olive oil.
Roast at 375F until skin loosens from fillet. When this happens peel off skin and remove from fillet and sprinkle with more olive oil and lemon juice.
Sprinkle with lemon pepper to taste.

Continue to cook until opaque.

meanwhile..prepare the sauce.

Dill Sauce
  • 1 Tbsp canola oil
  • 1 Tbsp of flour
  • 1 cup milk
  • 2 tbsp dried dill
  • salt and pepper to taste
Heat oil in small sauce pan add the flour and whisk until smooth (this is called a roux) slowly add milk while whisking. Add dill and whisk until thickened and creamy. Serve along side of the salmon.

Wine Suggestion: Chardonnay

Cheers!





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