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Salmon Fillets with Lemon-Dill White Sauce
Recipe by:
DannyBoy
Seems like most salmon + dill recipes require cream. I didn't have any, so I whipped this up with a flour-based white sauce, which worked pretty well! The leftover sauce goes great on some brown rice. This is fun to cook, since you need to juggle the fish and the white sauce at the same time.
Ready in 35 mins
Added to favorites by 1 cooks
Ingredients
Serves: 2
- 1 tbsp olive oil
- 2 medium salmon fillets
- 2 tbsp flour
- 1 clove garlic, chopped
- 1/3 cup white wine
- 1/4 cup lemon juice
- ground pepper
- White Sauce:
- 1-2 tbsp butter
- 1-2 tbsp flour
- 1 cup milk
- 1/4 cup fresh dill, chopped
- salt and pepper
Preparation method
Prep: 15 mins | Cook: 20 mins1.
Heat the olive oil in a medium-sized skillet. (You may want high walls as it will hold sauce.) Dredge the salmon in flour and pan fry on medium heat for 2-3 minutes each side.
2.
Add garlic, wine, and lemon juice to the skillet with the salmon, and turn the heat to medium-high. Flip the salmon after a minute to coat each side.
3.
Meanwhile, start the white sauce: Melt the butter in a small saucepan and add flour. Use equivalent amounts of butter and flour; 1 tbsp of each will make a thinner sauce, 2 tbsp will thicken it up. Cook on low heat for 5 minutes, stirring frequently to keep the mixture smooth. After 5 minutes, add the milk slowly, stirring to mix well. Add chopped dill, salt and pepper to taste.
4.
Pour dill-flavored white sauce into skillet with salmon and stir to mix with the liquids in the pan. Reduce heat and simmer the salmon until cooked through. Add salt to taste.
Provided by: Allrecipes
Last updated:
Apr 09 2013
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