Salmon With Dijon Dill Sauce

Salmon with Dijon Dill Sauce
Mark Lund
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

4
6-ounce
salmon fillets, skin removed
kosher salt and black pepper
1
tablespoon
olive oil
3
tablespoons
unsalted butter, cold
1
small shallot, finely chopped
1/2
cup
white wine
1
tablespoon
Dijon mustard
2
tablespoons
roughly chopped fresh dill, plus more for serving
1
cucumber, thinly sliced (optional)

Directions

  1. Set broiler on high. Place the salmon on a foil-lined broiler pan, season with ¼ teaspoon salt, and broil until it is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
  2. Meanwhile, in a saucepan, over medium-high heat, heat the oil and 1 tablespoon butter until it melts. Add the shallot and cook until soft, about 1 minute.
  3. Add the wine and cook until reduced by half, about 3 minutes.
  4. Reduce heat to low and whisk in the mustard, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Remove from heat.
  5. Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.
  6. Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill. Serve with the cucumber slices (if desired).
Tara Bench
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 216
  • Fat 24 g
  • Sat Fat 8 g
  • Cholesterol 130 mg
  • Sodium 357 mg
  • Protein 39 g
  • Carbohydrate 2 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 2 mg
  • Calcium 27 mg
What does this mean? See Nutrition 101.

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