Rating: 3.5 stars
280 Ratings
  • 5 star values: 85
  • 4 star values: 54
  • 3 star values: 74
  • 2 star values: 48
  • 1 star values: 19

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Credit: Mark Lund

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the wine and cook until reduced by half, about 3 minutes.

  • Reduce heat to low and whisk in the mustard, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Remove from heat.

  • Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.

  • Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill. Serve with the cucumber slices (if desired).

Nutrition Facts

399 calories; fat 24g; saturated fat 8g; cholesterol 130mg; sodium 357mg; protein 39g; carbohydrates 2g; sugars 1g; iron 2mg; calcium 27mg.
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