Salmon With Rice Pilaf And Dill Sauce Recipes

SALMON WITH CREAMY DILL SAUCE

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.

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

ROASTED DILL SALMON

Steps:

• Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
• Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
• Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

SALMON WITH RICE PILAF AND DILL SAUCE

Steps:

• In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until serving time.
• In medium saucepan, combine 1 1/3 cups water, rice and bouillon. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in peas and lemon peel. Cover; simmer an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Keep warm.
• Meanwhile, in large skillet, combine 4 cups water, sliced onion, lemon and peppercorns. Bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Add salmon steaks; cover and simmer 7 to 10 minutes or until fish flakes easily with fork.
• To serve, with slotted spoon, lift fish from liquid; place on serving platter. Serve with rice pilaf and dill sauce.

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 AND RICE WRAPPED IN PASTRY WITH DILL SAUCE

Steps:

• For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
• Add the rice; boil uncovered until just tender-- about 18 minutes.
• Drain.
• Melt butter in a heavy medium skillet over medium-low heat.
• Add leek and sautè until beginning to soften-- about 4 minutes.
• Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
• Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
• Transfer to bowl and add rice.
• Season with salt and pepper.
• Cool completely.
• Butter a large baking sheet.
• Roll out 1 puff pastry sheet on a floured surface to 12" square size.
• 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 on top of rice.
• Sprinkle with salt and pepper.
• Bring pastry corners up around salmon (pastry will not enclose salmon completely).
• Roll out remaining pastry sheet on a floured surface to 13" square size.
• 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 (brush with egg mixture if necessary to help it adhere).
• Arrange salmon packages, seam side down, on prepared baking sheet.
• Cover and chill 30 minutes.
• (Can be made up to 8 hours ahead-- Keep chilled).
• Preheat oven to 400°.
• Brush top of pastry with egg mixture.
• Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
• For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
• Boil until reduced to 1/3 cup-- about 9 minutes.
• Reduce heat to medium.
• Whisk in Crème Fraîche.
• Boil until reduced to 1 cup-- about 5 minutes.
• Remove from heat, stir in dill and season with salt and pepper.
• Transfer salmon packages to plates.
• Spoon Dill Sauce around, and serve.
• Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
• Remove from heat and mix in 2 1/4 tablespoons buttermilk.
• Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
• Refrigerate until ready to use.
• Enjoy!