Dill Sauce Recipe For Salmon Recipes Recipe For Lasagna

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SALMON IN LEMON-DILL SAUCE

Steps:

• Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
• Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
• Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

DILLY SALMON

Steps:

• In a small bowl, whisk the mustard, wine, brown sugar, vinegar and soy sauce until well blended. Gradually whisk in oil. Stir in dill and pepper. Place salmon in a shallow glass dish. Pour 2 cups marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer or until fish flakes easily with a fork, basting occasionally.

SALMON AND ASPARAGUS LASAGNE

Steps:

• First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
• Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
• Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
• Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
• Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
• While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
• Slice the salmon thinly at a 45 degree angle across the grain
• Preheat the oven to 200C/400°F.
• To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
• More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
• Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
• 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
• Bake for 45 minutes until the top is nicely browned.
• Delicious!

DILL-LICIOUS SALMON AND SPINACH LASAGNA:

Steps:

• Preheat oven to 350°F.
• Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
• Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
• Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
• Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
• Cook lasagna noodles according to package directions.
• Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
• Bake about 30 minutes, until hot and bubbly, and cheese is melted.
• Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!

SMOKED SALMON LASAGNE (LASAGNA) ROLLS

Steps:

• Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
• Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
• Garnish each roll with a dill sprig (optional).

SALMON AND BROCCOLI LASAGNA

Steps:

• Preheat oven to 350*F.
• Beat together mascarpone, ricotta, cream, dill, lemon juice, salt and pepper; Chop the salmon fillet into small chunks.
• Cook the broccoli in boiling salted water for 3 minutes, then drain and cook quickly under running cold water.
• Drain again.
• Spread a little of the cream mixture over the base of an oiled shallow rectangular dish.
• Cover with a layer of lasagne, cutting it to fit and taking care not to overlap pieces.
• Spread with more cream misture, then sprinkle over a third of the salmon and broccoli.
• Repeat twice more, then finish with a last layer of lasagne, and then the remaining cream mixture.
• Sprinkle with parmesan and bake or 35 to 40 minutes, until the lasagne is cooked and the top is deep golden.

SMOKED SALMON LASAGNA

Steps:

• Preheat oven to 350. Combine ricotta, swiss, spinach, basil, 1/4 cup milk, egg, nutmeg, and cinnamon. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; Stir in remaining milk; simmer and whisk until thickened. Stir in salmon, dill, salt, and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture, 1/3 salmon sauce, and noodles; repeat, repeat. Finish last layer of noodles simply with white sauce, and sprinkle with parmesan cheese. Cover; bake 45 minutes. Remove foil and bake another ten or so. Let stand for ten minutes before cutting and serving.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.