Salmon Mushroom Coulibiac With Sour Cream Dill Sauce Recipes

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SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE RECIPE



Salmon Mushroom Coulibiac With Sour Cream Dill Sauce Recipe image

This dish has wow factor! An easy cream cheese pastry that will make people think you are the next Gordon Ramsay :)! Be easy on your self - make ahead of time then just pop it in the oven before your guests arrive.

Provided by CalgaryMarni

Categories     Breakfast

Time 3h

Yield 6

Number Of Ingredients 22

1 egg yolk
1 PASTRY
3/4 cup cream cheese softened
3/4 cup butter softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons olive (or vegetable) oil
3 cups mushrooms minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion sliced or diced
2 cloves garlic minced
1/2 cup long-grain rice
2 cups fresh spinach chopped
2 tablespoons fresh dill chopped (fresh IS best for this recipe)
1 cup sour cream (or plain yogurt)
2 tablespoons fresh dill chopped
2 tablespoons milk
1/2 teaspoon lemon rind grated
1 teaspoon lemon juice
1/4 teaspoon Pepper

Steps:

  • SOUR CREAM DILL SAUCE: 1. Mix all ingredients together in a bowl, cover and refrigerate until ready to serve. PASTRY: 1. In large bowl beat together cream cheese, butter, sugar and salt until fluffy. 2. Stir in flour just to blend. 3. Divide in half; shape into squares. 4. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour. FILLING: 1. In a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains. 2. Transfer to a bowl. 3. In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes. 4. Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes. 5. Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with). PREPARING COULIBIAC: 1. Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick. (Tip: Roll pastry a silicone mat for easy handling and easy transfer to the parchment paper). I don't know if you can roll it right on the parchment - have never tried it since I always use my silicone mat. 2. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border. 3. Top with 1 salmon fillet; spread with mushroom mixture. 4. Top with remaining salmon fillet; spoon remaining rice mixture over the top. Yes ... you'll find your hands are a handy tool! 5. Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry. 6. Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges. 7. At this point, cover gently and refrigerate if not backing immediately. 8. Cover remaining egg wash and refrigerate until ready to use. (Tip: cover egg wash with the brush ... brush will be fine to use with remaining egg wash, and you won't need to wash it twice!) 9. Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour. 10. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

Nutrition Facts : Calories 610 calories, Fat 42.8795894726798 g, Carbohydrate 47.2460925956615 g, Cholesterol 137.93208344654 mg, Fiber 2.11031625396572 g, Protein 10.7009796800471 g, SaturatedFat 23.6788090098038 g, ServingSize 1 1 Serving (216g), Sodium 290.872803971481 mg, Sugar 45.1357763416958 g, TransFat 3.6111963357235 g

PAN SEARED SALMON WITH SOUR CREAM AND DILL



Pan Seared Salmon with Sour Cream and Dill image

Provided by Tyler Florence

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 salmon fillets, pin bones removed
Salt and pepper, to taste
1 pint sour cream
2 bunches dill, chopped
Juice of 2 lemons
1 shallot, minced
Pinch red pepper flakes
3 tablespoons horseradish

Steps:

  • Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
  • In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE



Salmon Mushroom Coulibiac With Sour Cream Dill Sauce image

My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven before your company is coming.

Provided by cyaos

Categories     Savory Pies

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 22

2 salmon fillets
1 egg yolk
3/4 cup cream cheese, softened
3/4 cup butter, softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons vegetable oil
3 cups mushrooms, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
2 garlic cloves, minced
1/2 cup long-grain rice
2 cups fresh spinach, chopped
2 tablespoons fresh dill, chopped
1 cup sour cream
2 tablespoons fresh dill, chopped
2 tablespoons milk
1/2 teaspoon lemon rind, grated
1 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • SOUR CREAM DILL SAUCE:.
  • Mix all ingredients together in a bowl and refrigerate until ready to serve.
  • PASTRY:.
  • In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
  • Stir in flour just to blend.
  • Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
  • FILLING:.
  • Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
  • Transfer to bowl.
  • In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
  • Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
  • Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
  • PREPARING COULIBIAC:.
  • Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
  • Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
  • Top with 1 salmon fillet; spread with mushroom mixture.
  • Top with remaining salmon fillet; spoon remaining rice mixture over the top.
  • Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
  • Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
  • Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
  • Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

SALMON COULIBIAC



Salmon Coulibiac image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 35

1 cup mushrooms
1 cup white wine
2 bay leaves
2 sprigs fresh thyme
1 medium yellow onion, sliced
One 3-pound whole side of salmon, boned, skin-on
4 shallots
1 pound cremini or white button mushrooms
2 tablespoons unsalted butter
1 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 bunch wild or baby spinach
Kosher salt and freshly ground black pepper
6 large eggs
1 stick unsalted butter, melted
1 1/2 cups heavy cream
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
One 1-pound package puff pastry (2 sheets), thawed according to package directions
1 large egg
2 tablespoons unsalted butter, melted
2 cups white wine, preferably Chablis
1 cup champagne vinegar
3 shallots, minced
2 tablespoons heavy cream
1 stick unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons minced onion
Kosher salt and freshly ground pepper to taste
1 cup wild rice
1 cup creme fraiche
2 tablespoons ossetra caviar

Steps:

  • For the court bouillon: Add the mushrooms, wine, bay leaves, thyme, onions and 1 quart water to a saucepan. Bring to a simmer, then reduce the heat to medium-low and continue simmering about 1 hour. Strain.
  • For the salmon: Place a flameproof roasting pan over medium-high heat. Add the court bouillon and bring to a simmer. Add the salmon, skin-side up. Turn heat to low and bring to a slow simmer. Cook for 5 minutes per inch, measuring the thickest part of the salmon, about 10 to 15 minutes total. The salmon should be cooked to rare (a thin knife can be inserted into the center with slight resistance); keep in mind the salmon will cook a second time later in the recipe. Remove from the poaching liquid and let cool slightly. Break the salmon up into chunks and place in a bowl. Discard the skin and set aside.
  • For the mushroom duxelles: Add the shallots to a food processor and pulse to chop. Add the mushrooms and continue pulsing until a rough puree forms.
  • Add the butter to a medium skillet over medium heat and cook until foaming. Add the shallot and mushroom puree and cook until the mushrooms have released their liquid, 6 to 7 minutes. Add the cream and continue cooking until incorporated. Season to taste with salt and pepper. Set aside.
  • For the spinach: Add the butter to a medium skillet over medium heat until foaming, then add the onions. Saute until translucent, 4 to 5 minutes. Add the spinach and toss and saute until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Set aside.
  • For the crepes: Whisk together the eggs, butter and heavy cream in a large bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
  • Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1/2 cup). Spread around the pan to completely cover the bottom. Cook until the top is dry and the edges begin to curl up, around 1 minute. Flip and cook another minute, then remove the crepe to a sheet pan and repeat to make additional crepes, using all the batter.
  • To assemble: Preheat the oven to 400 degrees F.
  • Line a large roasting pan or rimmed baking sheet with parchment paper. Lay a thawed sheet of puff pastry on the bottom. Cover the puff pastry with 3 crepes, overlapping a bit. Add half of the cooked spinach followed by half of the salmon, leaving a slight border of puff pastry and crepes around the edges. Make a furrow in the middle of the salmon running the length of the pan, then add the duxelles. Top with the remaining salmon and spinach, in even layers. Cover everything with more crepes, overlapping a bit. Top with the remaining puff pastry sheet. Crimp the edges together to seal. Whisk the egg together with a tablespoon of water in a small bowl. Brush over the top. Brush the melted butter over the egg wash. Using a sharp knife, score the top in a cross-hatch pattern to release steam as it bakes. Bake until golden brown, about 45 minutes.
  • For the beurre blanc: Cook the white wine, champagne vinegar and shallots in a heavy nonreactive saucepan over medium heat to a glaze, about 10 minutes. Add the cream and bring to a simmer. Add the butter 1 tablespoon at a time, whisking until each piece is absorbed before adding the next piece. Season with salt and pepper. Reduce the heat to a bare simmer and keep warm.
  • For the rice pilaf: Add the butter, onion, a good pinch of salt and a few grinds of black pepper to a saucepan over medium heat. Add the wild rice and cook for 5 minutes. Add 2 cups cold water and bring to boil. Cover, reduce to a simmer and cook for 25 minutes. Let cool in the pan.
  • For the creme fraiche: Mix the creme fraiche and caviar together in a small bowl. Set aside.
  • Slice the coulibiac into 2- to 3-inch pieces. Drizzle with the beurre blanc. Serve with the creme fraiche and rice in bowls on the side.

BAKED SALMON WITH CREAMY DILL SAUCE



Baked Salmon with Creamy Dill Sauce image

Try this Baked Salmon with Creamy Dill Sauce for a delectable take on a favorite fish. PHILADELPHIA Garlic & Herb Cream Cheese Spread plus fresh dill come together for the creamy sauce. Baked Salmon with Creamy Dill Sauce is perfect with a salad and steamed rice.

Provided by My Food and Family

Categories     Recipes

Time 22m

Yield 4 servings

Number Of Ingredients 3

1/3 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
2 Tbsp. chopped fresh dill
4 skinless salmon fillets (1 lb.)

Steps:

  • Heat oven to 400°F.
  • Mix cream cheese spread and dill until blended.
  • Cut vertical slit on top of each fish fillet to within 1/2 inch of ends to make pocket, being careful to not cut all the way through the bottom of fillet.
  • Fill slits with cream cheese mixture; place, filled sides up, in shallow baking dish sprayed with cooking spray.
  • Bake 10 to 12 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

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.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON COULIBIACS



Salmon Coulibiacs image

Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 2h15m

Number Of Ingredients 17

1/2 cup dry white wine, such as Sauvignon Blanc
1 dried bay leaf
1 celery stalk, cut into 2-inch pieces
1/2 teaspoon black peppercorns
12 ounces center-cut skinless salmon, preferably wild
1 stick unsalted butter
1 leek, well rinsed, root ends trimmed, cut into 1/4-inch rounds
8 ounces cremini mushrooms, cut into 1/4-inch slices (2 1/2 cups)
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup cooked long-grain rice
1/4 cup chopped fresh dill
Coarse salt and freshly ground pepper
2 packages (each 14 ounces) all-butter puff pastry, thawed
1 egg yolk
1 tablespoon heavy cream
Lemon wedges, for serving
Sour-Cream-and-Dill Sauce, for serving

Steps:

  • Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
  • Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
  • Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
  • On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
  • Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
  • Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON



Sour Cream & Dill Sauce to Serve With Salmon image

I prefer to make this sauce ahead to give the flavors time to blend together. I've usually served this with salmon baked with a combination of white wine, tarragon, dill & shallots or scallions. I'm posting this the way it originally came to me, but nowadays I would omit the salt and let others add it at the dinner table.

Provided by echo echo

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sour cream
1/4 cup mayonnaise
1/2 salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1 tablespoon drained capers
1 teaspoon lemon juice

Steps:

  • Combine sour cream through lemon juice in small bowl.
  • Refrigerate until ready to use.

DILL SAUCE



Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

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

Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE



Salmon and Rice Wrapped in Pastry with Dill Sauce image

Categories     Mushroom     Rice     Bake     Salmon     Winter     Engagement Party     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Steps:

  • For salmon, rice, pastry:
  • Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
  • Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
  • Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
  • Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
  • For dill sauce:
  • Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
  • If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
  • Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

SOUR-CREAM-AND-DILL SAUCE



Sour-Cream-and-Dill Sauce image

Pull together this quick tangy sauce for serving with Salmon Coulibiacs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup sour cream
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Coarse salt and freshly ground pepper

Steps:

  • Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

Provided by Good EatNZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 6

Number Of Ingredients 17

1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 slices lemon
¼ cup butter, cut into small chunks
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup dry white wine
1 tablespoon capers
1 tablespoon finely chopped onion
1 tablespoon caper brine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¾ teaspoon dried dill weed
¼ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
  • Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
  • Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
  • While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g

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From pinterest.ca


SALMON COULIBIAC RECIPE - COOKING INDEX
Cucumber-Dill Sauce: 2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1 cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated peeled cucumber Melt butter in small skillet over medium heat. Add shallots and saute until translucent. Stir in flour and cook 1 minute. Stir in half and half and simmer until slightly thickened. Add sour cream and …
From cookingindex.com


SALMON IN CREAMY DILL SAUCE - THE COOKING JAR
2018-10-14 Instructions. Season both sides of salmon with lemon pepper seasoning and onion salt. Place salmon on a baking sheet and dot with melted butter. Bake at 350°F for 15-20 minutes, depending on the thickness of the salmon. Combine the …
From thecookingjar.com


THE BEST DILL SAUCE FOR SALMON - MONTANA HAPPY
2022-03-07 Here’s the recipe for Dill Sauce for Salmon: Dill Sauce Ingredients for Salmon . 1/3 cup mayonnaise . 1/3 cup sour cream . 1 tablespoon (finely) chopped onion . 1 teaspoon fresh lemon juice . 2 teaspoons prepared horseradish . 1 teaspoon dill weed or 2 teaspoons fresh chopped dill . 1/4 teaspoon garlic salt . freshly ground black pepper to ...
From montanahappy.com


COULIBIAC OF SALMON WITH A DIJON DILL SAUCE - CHEF DENNIS
2020-06-24 Coulibiac of Salmon Prep. Saute spinach with shallots in a large pan with a little olive oil. Allow spinach to cool and squeeze out most of the liquid from the spinach. Chill in the fridge for at least an hour. Saute mushrooms in olive oil for 10-15 minutes until caramelized. Drain off any liquid and chill in the fridge for at least an hour.
From askchefdennis.com


COULIBIAC WITH YOGURT DILL SAUCE RECIPE - MARIONKANE.COM
In large skillet, heat oil and butter over medium-high heat. Add mushrooms and ½ teaspoon each salt and pepper; cook about 4 minutes. Sprinkle with flour; cook, stirring and shaking, until browned, about 4 minutes more. In small bowl, combine yogurt, cornstarch, dill and lemon juice, Stir into mushroom mixture. Cool.
From marionkane.com


SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE RECIPE
Sep 24, 2014 - My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cre It is a very attractive dish with a wonderful cre
From pinterest.co.uk


BAKED SALMON WITH CREAMY DILL SAUCE - KITCHN
2021-04-22 Instructions. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, marinate the salmon and make the sauce. Mince 2 garlic cloves and place in a baking dish large enough to fit the 4 salmon fillets in one layer with a bit of room in between each piece. Halve 1 medium lemon and squeeze the juice from one half into the ...
From thekitchn.com


SALMON WITH CREAMY GARLIC DILL SAUCE - SIMPLY WHISKED
2021-12-02 Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Season filet with salt & pepper to taste. Bake for 15 – 20 minutes, until salmon is cooked through and easily flakes. In a medium bowl, whisk the remaining ingredients until evenly combined.
From simplywhisked.com


BAKED SALMON WITH CREAMY DILL SAUCE - CREME DE LA CRUMB
2017-07-20 In a bowl, whisk together the melted butter, lemon juice, honey, garlic, and dried dill. Pour this sauce over the salmon on the pan. Add the sliced lemons on top of that. Pop the baking sheet in the oven for 15 minutes. Then, switch the oven to “broil” for 3-5 minutes to darken the edges of the baked salmon.
From lecremedelacrumb.com


RECIPE: SALMON COULIBIAC
Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper. Cucumber-Dill Sauce 2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1 cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated peeled cucumber Melt butter in small skillet over medium heat. Add shallots and saute until ...
From mealsteps.com


SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE RECIPE
Oct 15, 2014 - My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven befo…
From pinterest.co.uk


BEST SALMON CAKE DIPPING SAUCE - THERESCIPES.INFO
Crispy Salmon Cakes with Lemon Dill Sauce - Flavor the Moments hot flavorthemoments.com. Prepare the salmon cakes: Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.Divide the salmon mixture into (8) cakes about 1/2″ thick.Heat the oil over medium high heat in a large cast iron skillet or sauté pan.
From therecipes.info


BAKED SALMON WITH DILL SAUCE RECIPE - DINNER, THEN DESSERT
2021-10-15 Preheat oven to 375 degrees and spray a 9×13 baking dish with vegetable oil spray. Season fish with salt, black pepper, and lemon slices. Top thinly sliced butter over the fish. Cover with foil and bake for 15-18 minutes. While salmon is baking make the dill sauce. Mix sour cream, mayonnaise, lemon juice, lemon zest, garlic, dill, salt, and ...
From dinnerthendessert.com


COOKING CLASS: SALMON MUSHROOM COULIBIAC | CANADIAN LIVING
2005-08-10 Sour Cream Dill Sauce: In bowl, combine sour cream, dill, milk, lemon rind, lemon juice and pepper. (Make-ahead: Refrigerate for up to 2 days.) Makes about 1 cup (250 mL). 1. Pastry: In large bowl, beat together cream cheese, butter, sugar and salt until fluffy. Stir in flour just to blend. Divide in half; shape into squares. Wrap each in ...
From canadianliving.com


SALMON WITH CREAMY DILL SAUCE - 10 MINUTES -PLAYFUL COOKING
2020-08-16 Prep Time: 5 minutes. Cook Time: 30 minutes. Total Time: 35 minutes. Salmon with creamy dill sauce with rice or quinoa and may be some grilled veggies on the side! This is a perfect lazy day meal, and great during summertime. The yogurt dill sauce is the star of this dish which goes so well with grilled food. Be it vegetables, seafood or meat.
From playfulcooking.com


BAKED SALMON WITH DILL SAUCE - VERONIKA'S KITCHEN
2019-03-23 Bake at 350°F for about 20-22 minutes. The internal temperature of cooked salmon should be at least 145°F. While the salmon is baking with vegetables, we can start to work on the sauce. In a small mixing bowl, mix all the sauce ingredients together, except the milk (½ cup sour cream, 1 tsp Dijon mustard, ½ tsp garlic powder, ¼ cup fresh ...
From veronikaskitchen.com


SALMON WITH MUSHROOM DILL SAUCE - ALASKAN FISH AND CHICKS
2015-07-08 The sauce really melded with the delicate salmon and also goes great as a gravy on top of a side dish of mashed potatoes. Garnished with a vibrant dill sprig this meal just pops with flavor and is perfect if you are having guests over for dinner. The salmon was prepared by simply cooking it on the grill, wrapped in an aluminum foil pouch with salt and pepper for about …
From alaskanfishandchicks.com


LEMON CREAM SAUCE WITH MILK - THERESCIPES.INFO
Lemon Cream Sauce With Milk Related Search › lemon parsley sauce recipes › lemon cream sauce recipe ... See also : Lemon Cream Sauce For Rice , Linguine With Lemon Cream Sauce 98. Visit site . Creamy Mushroom Sauce top www.yummly.com. small onion, butter, mushrooms, ground pepper, garlic,... See more result ›› See also : Ravioli With Lemon Cream Sauce , 96. …
From therecipes.info


SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE RECIPE
An easy cream cheese pastry that will make people think you are the next Gordon Ramsay :)! Be easy on your self - make ahead o. This dish has wow factor! An easy cream cheese pastry that will make people think you are the next Gordon Ramsay :)! Be easy on your self - make ahead of time then just pop it in the oven before your guests arrive. Skip to content. Important notice …
From foodcity.com


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