Salmon w/ Creamy Dill Sauce || The Keto Kitchen
[RECIPE BELOW] Salmon with a Creamy Dill Sauce.
We honestly don't have much fish because my mother isn't massively keen. Which is upsetting because as someone who grew up in Jersey, the Channel Island, fish was a big thing for me (you're only ever 2.5 miles from the coast).
But something I've noticed from cooking fish whilst she's fasting (tooting my own horn here a bit) is that I am VERY good at cooking fish. This is another meal that I personally thought was restaurant quality and extremely flavoursome. It's buttery, flaky but also creamy and it has this slightly cooling taste that just adds to the flavours.
| The Recipe |
SALMON INGREDIENTS:
- 3 Salmon Fillets (about 360g)
- 1 tbsp Fresh Dill (or 1 tsp dried)
- 2 tsp Oil (Coconut (melted), Avocado or Olive)
- Sprinkle of Salt & Pepper
DILL SAUCE INGREDIENTS:
- 1 tbsp Fresh Dill (or 1 tsp dried)
- 125ml (1/2 cup) Sour Cream
- 2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Lemon Zest (zest of 1 lemon)
- 2 tbsp Lemon Juice (juice of 1 lemon)
- Salt & Pepper to taste
METHOD:
1. Preheat oven to 200c/400f.
2. Prepare a baking sheet by wrapping it with tin/aluminium foil (this is the best way because it's easy clean up!)
3. In a medium bowl, add ALL dill sauce ingredients and mix well. Leave in room temperature.
4. Place salmon on prepared baking sheet, brush with oil, add dill and a sprinkle of salt and pepper.
5. Place in the oven for 15 minutes. You will know it's cooked when it flakes easily with a fork.
6. Serve salmon with a nice helping on the dill sauce and enjoy!
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 3.
Per Serving:
Calories: 287kcal
Fat: 20g
Protein: 24g
Net Carbs: 4g
| The Keto Kitchen |
---------------------------------------------------------------------------------------
Instagram: @theketokitchenuk (Instagram.com/TheKetoKitchenUK)
---------------------------------------------------------------------------------------
MUSIC CREDIT:
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
How to Make BAKED LEMON & DILL SALMON
Learn how to make our easy and delicious baked Salmon!
1 salmon fillet
fresh dill
1/2 tsp salt
1/2 tsp pepper
2 tbs extra virgin olive oil
2 tsp lemon juice
3 minced garlic cloves
1 large lemon
PLEASE SUBSCRIBE!!!
Pan-Seared Salmon with Caper-Dill Butter #shorts
A Salmon recipe fancy enough to serve in a restaurant
Print off the recipe at:
#chefbillyparisi #salmon #butter
Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Ina uses a salt and spice cure topped with an anise-flavored liqueur to create a flavorful Scandinavian-inspired appetizer!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Cured with Dill and Pernod
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 days 15 min (includes curing time)
Active: 15 min
Yield: 20 to 30 servings
Ingredients
1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
Gravlax Sauce:
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Directions
Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
Gravlax Sauce:
Yield: 3/4 cup
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Cook’s Note
In this episode, Ina made 2 servings of the salmon.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #CuredSalmon
Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Salmon Pasta in a Creamy Dill Sauce
This Salmon Pasta is THE perfect date night dinner which is so darn easy to make. Enjoy! Chris x
FULL RECIPE POST:
SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2
????INGREDIENTS????
2 Salmon Fillets, at room temp (skinned & deboned)
7oz / 200g Spaghetti (or long cut pasta of choice)
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Dry White Wine
2 sprigs of Fresh Dill
1 tsp Fresh Dill, finely diced
1 heaped tbsp Fresh Parsley, finely diced + extra for serving
2 small Shallots, very finely diced
2 cloves Garlic, minced
1 heaped tbsp Unsalted Butter
small pinch of Chilli Flakes (optional)
Lemon Juice, to taste (see notes)
Freshly Grated Parmesan, to serve
Salt & Black Pepper, to taste
Olive Oil, as needed
????METHOD????
Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry garlic for a further minute or so until lightly browned.
Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter. Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use a splash of starchy pasta water to thin out the sauce if you need to.
Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
STAY IN TOUCH!
Facebook:
Instagram:
Pinterest:
Twitter:
See you next time :)
Oven-Roasted FRESH ROSEMARY AND DILL SALMON | Recipes.net
Make yourself this delicious and aromatic Fresh Rosemary And Dill Salmon! It is roasted on a bed of lemon wedges, rosemary, and dill for that herby and citrusy flavor that complements well the delicate taste of the salmon. Add to that the creamy dill yogurt sauce for a perfect dish for lunch or dinner.
???? Check the full recipe on how to make Fresh Rosemary And Dill Salmon here:
Ingredients
1½ lb skin-on salmon fillet
2 lemons, grapefruits, lemons, or limes, sliced
6 sprigs fresh rosemary, divided
6 sprigs fresh dill, divided
3 tbsp olive oil
salt and ground black pepper to season
cooking spray
Dill Yogurt Sauce:
⅔ cup yogurt
2 tbsp mayonnaise
2 tbsp chopped dill
½ tsp garlic powder
½ tsp onion powder
salt and ground white pepper to taste
⬇️ How to make Fresh Rosemary And Dill Salmon ⬇️
0:09 Preheat oven to 400 degrees F.
0:12 Season the fillet generously with salt and ground black pepper.
0:43 Line the bottom of a greased baking dish with citrus slices and half of rosemary and dill sprigs.
1:05 Place the fillet on top, followed by the remaining rosemary and dill sprigs.
1:23 Pour olive oil onto the salmon fillet and massage the fish with the herbs briefly.
1:31 Roast for 20 minutes until flaky.
1:36 Prepare the sauce while waiting for the salmon to roast. Combine all ingredients together and mix thoroughly.
1:57 Season to taste with salt and ground white pepper. Adjust accordingly.
2:15 Once the salmon is roasted, remove it from the roasting tray and allow it to rest briefly on cooling racks.
2:19 Have your guests help themselves to carve the fillet. Serve with dill yogurt sauce.
???? For more recipes:
???? For more baked recipes:
#roastedsalmon #salmonrecipe #ovenroasted #seafood #sauceforsalmon