↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Brine (Optional)
6 cups water
1/2 cup kosher salt
1/2 cup sugar
Salmon
4 salmon fillets with skin (4 to 5 ounces each and 1-inch thick), rinsed
2 tbsp brown sugar
1-2 tbsp orange juice
1 tbsp Dijon mustard
Salt and pepper to taste
Dill Cream
2 tbsp fresh chopped dill
1 tbsp snipped chives
1/3 cup reduced-fat sour cream or nonfat Greek-style yogurt
1 tbsp lemon juice
Pinch of sugar
If brining the salmon, stir together the water, salt and sugar until the mixture is dissolved.
Place the salmon fillets in a glass baking dish and pour the brine mixture over, making sure the salmon is completely covered. Add more water if needed. Refrigerate for 1 hour. Remove the salmon from the brine and rinse well under cold water. Set on a platter and pat dry.
In a small bowl, mix together the brown sugar, orange juice, Dijon, salt and pepper. The mixture should be the consistency of mustard. If it is too thick, add more orange juice.
In another small bowl, mix together all the dill cream ingredients. Taste and adjust seasoning, adding salt and pepper to taste if desired. Set aside.
Preheat the broiler and line a broiler pan with foil. Place the salmon fillets on the foil, and season with salt and pepper. Broil about 5 minutes. Brush each with the Dijon mixture and continue broiling another 5 minutes or until salmon is just cooked through. Remove from the broiler. Slide a spatula between the salmon and skin and remove the salmon fillets to a serving plate. Serve topped with a dollop of the dill cream. Serves: 4
NOTE: I serve on a bed of fresh field greens with grilled or sauteed zucchini.
view more member recipes
SALMON WITH DILL CREAM
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Brine (Optional)
6 cups water
1/2 cup kosher salt
1/2 cup sugar
Salmon
4 salmon fillets with skin (4 to 5 ounces each and 1-inch thick), rinsed
2 tbsp brown sugar
1-2 tbsp orange juice
1 tbsp Dijon mustard
Salt and pepper to taste
Dill Cream
2 tbsp fresh chopped dill
1 tbsp snipped chives
1/3 cup reduced-fat sour cream or nonfat Greek-style yogurt
1 tbsp lemon juice
Pinch of sugar
If brining the salmon, stir together the water, salt and sugar until the mixture is dissolved.
Place the salmon fillets in a glass baking dish and pour the brine mixture over, making sure the salmon is completely covered. Add more water if needed. Refrigerate for 1 hour. Remove the salmon from the brine and rinse well under cold water. Set on a platter and pat dry.
In a small bowl, mix together the brown sugar, orange juice, Dijon, salt and pepper. The mixture should be the consistency of mustard. If it is too thick, add more orange juice.
In another small bowl, mix together all the dill cream ingredients. Taste and adjust seasoning, adding salt and pepper to taste if desired. Set aside.
Preheat the broiler and line a broiler pan with foil. Place the salmon fillets on the foil, and season with salt and pepper. Broil about 5 minutes. Brush each with the Dijon mixture and continue broiling another 5 minutes or until salmon is just cooked through. Remove from the broiler. Slide a spatula between the salmon and skin and remove the salmon fillets to a serving plate. Serve topped with a dollop of the dill cream. Serves: 4
NOTE: I serve on a bed of fresh field greens with grilled or sauteed zucchini.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salmon Napoleons With Cucumber Dill Cream
by sgre52160
1/2 pkg frozen puff pastry sheet, thawed at room temperature 1 cup sour cream 1/2 cup chopped cucumber 3 tsp dried dill weed, crushed 1 (14 1/2 oz) can chicken broth 1/4 cup Chablis or dry white
by sgre52160
1/2 pkg frozen puff pastry sheet, thawed at room temperature 1 cup sour cream 1/2 cup chopped cucumber 3 tsp dried dill weed, crushed 1 (14 1/2 oz) can chicken broth 1/4 cup Chablis or dry white
Smoked Salmon, Dill And Cream Cheese Spread
by sgre52160
1 1/2 cups flaked cooked salmon (about 6 oz) 4 oz cream cheese 1 tbsp fresh lemon juice 1 tbsp prepared white horseradish 4 oz smoked salmon 2 tbsp chopped fresh dill Thinly sliced baguette roun
by sgre52160
1 1/2 cups flaked cooked salmon (about 6 oz) 4 oz cream cheese 1 tbsp fresh lemon juice 1 tbsp prepared white horseradish 4 oz smoked salmon 2 tbsp chopped fresh dill Thinly sliced baguette roun
Salmon Mushroom Duxelles With Dill Cream Sauce
by ICOOK2
6 mushrooms, finely chopped 1 shallot, finely chopped 2 Tbsp finely chopped onion 1 garlic clove, crushed 1 Tbsp butter 3 sheets phyllo dough 6 ounces Alaskan King Salmon melted butter Sau
by ICOOK2
6 mushrooms, finely chopped 1 shallot, finely chopped 2 Tbsp finely chopped onion 1 garlic clove, crushed 1 Tbsp butter 3 sheets phyllo dough 6 ounces Alaskan King Salmon melted butter Sau
Salmon With Dill
by sgre52160
2 tbsp butter 3/4 cup half-and-half 1/4 cup dry white wine 1 tbsp each lemon juice and chopped fresh dill weed 4 (8 oz) salmon filets, skin removed In a skillet, melt butter and add remaining i
by sgre52160
2 tbsp butter 3/4 cup half-and-half 1/4 cup dry white wine 1 tbsp each lemon juice and chopped fresh dill weed 4 (8 oz) salmon filets, skin removed In a skillet, melt butter and add remaining i
Salmon Dill Dip
by sgre52160
1 can salmon, drained, flaked and bones removed 1 cup sour cream 2 tbsp chopped green onions 1 lemon 1 tsp dried dill 1/4 tsp salt Diced green pepper Mix all ingredients together, squeezing
by sgre52160
1 can salmon, drained, flaked and bones removed 1 cup sour cream 2 tbsp chopped green onions 1 lemon 1 tsp dried dill 1/4 tsp salt Diced green pepper Mix all ingredients together, squeezing
view more member recipes
related CDKitchen recipes
Easy Salmon And Dill Party Dip
Salmon Baked in Foil
Salmon Shepherd's Pie
Smoked Salmon Dip
Baked Salmon Supper
Baked Salmon with Cucumber Dill Sauce
Creamy Scrambled Eggs With Dill And Smoked Salmon
Baked Salmon with Tiger Prawns, Dill and White Wine
Easy Salmon Patties
Avocado And Salmon Bagels