Salmon with Dill Sauce
We pan fried four salmon filled of just over 1/2 pound each. Simply place a couple tablespoons of oil in a heavy skillet, heat the oil, and the cook the fish for about five minutes on each side or until done. Be sure and salt and pepper the fillets generously when you begin to cook.
For the white sauce:
Melt four tablespoons of butter in a heavy skillet. Stir in three tablespoons of flour until you have a smooth, pasty slurry. Whisk in a cup of cream and then add a cup of milk (or use half-and-half). Cook over medium heat, stirring with a whisk, until the starches gelatinize and the sauce thickens. Add salt and pepper and dilute with additional milk to reach the desired consistency.
Add a couple tablespoons of lemon, just enough to lend a little tang, and snipped, fresh dill.
Spoon hot sauce over each serving fish.
Salmon with Irish Lemon Butter
Grilled salmon is easy and quick. You can do it indoors in the oven, on your countertop grill, or out on the patio. It’s good and good for you. All you need for seasoning is salt and pepper.
Irish butter is made with Irish whiskey. We chose to use lemon juice instead. If you prefer you can use a single drop of green food coloring to tint it green but we didn’t bother.
Here’s the recipe for the Irish Lemon Butter.
Irish Lemon Butter Recipe Ingredients
2 large egg yolks 1/2 cup butter
2 tablespoons lemon juice
Place the egg yolks in a saucepan. Cut the butter into pieces and add to the saucepan. 2. Heat the ingredients over medium-low heat while whisking the melting butter and egg yolks together. Continue whisking until the mixture turns lemony-colored and thick. Remove from the heat and stir in the lemon juice. Place in a container and refrigerate until firm or serve immediately as a sauce.
Maple Glazed Salmon
1 cup maple syrup
1 Tbsp lemon juice
1 Tbsp soy sauce
1 1/2 tsp grated ginger
1 1/2 Tbsp Dijon mustard
4 salmon filets with the skin removed, about 10 ounces each
salt and pepper
1/4 cup walnut pieces
1 teaspoon cornstarch
1/3 cup heavy cream
Mix the maple syrup, lemon juice, soy sauce, ginger, and mustard together. Set aside 1/2 cup of the mixture in the refrigerator. With the remaining mixture, marinate the fish by placing the fillets in a sealable plastic bag with the mixture, sealing, and refrigerating for several hours. To prepare the fish, preheat the oven to 400 degrees. Place the fish in a shallow baking dish. Baste the fish with the marinade from the bag. Salt and pepper each fillet. (The soy sauce in the marinade will add a bit of sodium but not much.)Bake the fish for a total of 12 to 16 minutes or until the fish flakes easily with a fork. After the fish has baked for 8 minutes, open the oven door and sprinkle the fish with nuts. Close the door and continue baking. Do not over bake. While the fish is baking, prepare the sauce from the 1/2 cup set aside mixture. Place the cornstarch in a small bowl or cup. Add just enough marinade to make a thick paste of the cornstarch. Gradually stir in the rest. Remove the sauce mixture to a saucepan and cook over medium heat, stirring with a whisk, until the sauce begins to bubble and is thickened. Stir in the cream. Set aside.
When the fish is done, immediately remove the fillets to serving plates and drizzle with the prepared sauce.
1/4 cup maple syrup *
2 tablespoons soy sauce
1 clove garlic, minced
* 1/4 teaspoon garlic salt
1/8 tsp ground black pepper
* 1 pound salmon
Glaze the salmon in some of the marinade, I cooked it under the broiler, basting it every so often. It was killer!