SALMON FILLETS WITH CREAMY DILL
A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!
Provided by JessieD
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
- Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 4.8 g, Cholesterol 107.1 mg, Fat 76.8 g, Fiber 1.3 g, Protein 38.6 g, SaturatedFat 12 g, Sodium 894.9 mg, Sugar 1.2 g
DILL PICKLED SALMON WITH MUSTARD MAYONNAISE
Tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination by Ed Baines. Times do not include overnight marinating.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
- Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
- Add the vinegar and wine, mixing well.
- Pour the marinade into a large sealable container.
- Add the sliced salmon, seal and refrigerate overnight.
- To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
- Add the oil in a steady trickle, whisking until blended thoroughly.
- Once the oil has been added, mix in the vinegar and the dill.
- Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.
Nutrition Facts : Calories 300.1, Fat 13.6, SaturatedFat 2.1, Cholesterol 106.3, Sodium 428.7, Carbohydrate 8.1, Fiber 1, Sugar 3.7, Protein 24
BROILED SALMON FILLET WITH MUSTARD DILL SAUCE
Steps:
- Preheat broiler.
- Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
- Serve salmon warm or at room temperature with mustard dill sauce.
BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
BAKED SALMON WITH MUSTARD-DILL SAUCE
Make and share this Baked Salmon with Mustard-Dill Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the first 4 ingredients.
- Add salt and pepper to taste and blend well.
- Allow to stand at room temperature for 1 hour.
- Lightly grease or oil a baking sheet.
- Put salmon, skin side down, on baking sheet.
- Sprinkle with garlic, salt and pepper.
- Spread with 1/3 cup of sauce.
- Bake at 400 degrees for 20 minutes or until just opaque in the center.
- Serve with the rest of the sauce.
SALMON WITH DIJON MAYONNAISE
You won't need to fish for compliments when this eye-catching main course appears on the table. The dill and mustard topping pairs well with the salmon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.
Nutrition Facts : Calories 294 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 316mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
DILL-SPICED SALMON
Salmon with dill is the Swedish equivalent to American meat loaf. When I was growing up in Sweden, it was the weeknight dish that every family had almost every week. I still love the simplicity of this dish, although I now kick up the heat a few notches with a few dashes of chile powder. I love to pair this salmon with my raw kale salad; the mix of kale and root vegetables makes a salad that's not only healthy, but restaurant-level impressive. This cooking technique will give you salmon that's creamy, almost custardy. If you prefer it more well done, leave it in the skillet for a few more minutes.
Provided by Marcus Samuelsson
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the dill, chile powder, coriander, cumin, along with a generous pinch of kosher salt and freshly ground black pepper.
- Transfer half of the spice mixture to a medium bowl and stir in the mustard to make a paste.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until toasted, 1 to 2 minutes. Stir the toasted garlic butter into the paste.
- Season the salmon fillets with salt and the dry spice blend on both sides.
- Wipe out the large skillet. Melt 1 tablespoon butter in the olive oil in the large skillet over medium-high heat.
- When the oil shimmers, add the salmon fillets, skin-side down. Add 1 tablespoon butter and about half of the lemon wedges. Cook, continuously spooning the pan liquid over the fillets, until the skin is crispy, about 4 minutes. You'll see the color changing as the salmon cooks from the bottom.
- Flip the salmon, add 1 tablespoon butter, spread the paste on the skin with a rubber spatula and cook, continuously spooning the pan liquid over the fillets, until cooked through, 2 to 3 minutes. Squeeze the remaining half of the lemon wedges over the fillets. Transfer the fillets to a plate and spoon over the sauce. Garnish with fresh dill and serve with lemon wedges. Let the salmon rest for a few minutes before serving if desired.
GRILLED DILL-MUSTARD SALMON
Looking for a seafood dinner? Then check out this grilled salmon spread with dill and mustard mixture - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- GRILL DIRECTIONS: Heat grill. In small bowl, combine dill, mustard and honey; mix well. Place 2 tablespoons mustard mixture in small bowl; stir in mayonnaise until well blended. Refrigerate sauce until serving time. Reserve remaining mustard mixture for brushing on salmon.
- When ready to grill, spray skin side of salmon with nonstick cooking spray. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork. Serve mayonnaise-mustard sauce mixture with salmon.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
SALMON WITH MUSTARD-DILL SAUCE
Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
- Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 tablespoon water until smooth. Stir in dill and scallion. Serve salmon with sauce.
QUICK POACHED SALMON WITH DILL MUSTARD SAUCE
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.
Provided by Karena
Categories Seafood Fish Salmon
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g
WHOLE GRILLED SALMON WITH MUSTARD AND DILL
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
- Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
- Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
- Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
- When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams
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