I really enjoy salmon, but Hubster doesn’t. So last night I swapped chicken in for his meal. Same sauce, same dishes, but sometimes it’s not that easy. I needed a dish that was fresh and light but also hearty… difficult right? I decided to serve my salmon with a quinoa blend and sugar snaps peas. I was tempted to lick my plate clean (Hubster loved his that much too).
Wild Salmon with Dill Lemon Butter Sauce Ingredients:
4 oz. fillets of wild salmon, olive oil, 1/4 c. butter, 3 Tbsp. lemon juice, 1/2 Tbsp. minced garlic, 1 Tbsp. shallots, 1/2 c. pinot grigio, 1 Tbsp. lemon zest, 1 Tbsp. dill weed, fresh ground sea salt, fresh cracked black pepper
Wild Salmon with Dill Lemon Butter Sauce Directions:
Preheat oven to 375°F. Rub salmon with olive oil and season with salt and pepper, place on baking tray bake for about 12-15 minutes. In a small sauce pan over medium heat, sauté garlic and shallots in butter. Add lemon juice, wine, zest, and dill and simmer until sauce thickens. Pour over salmon and served hot!
*Garnish with a sprig of fresh dill or some capers.
What will be on your dinner table?