This picture really doesn't do this salmon justice. Tender, juicy pieces of salmon with a creamy, white wine lemon dill sauce....yum. It was fantastic. The sauce came about because I had tried making a basic wine sauce, and the wine wasn't very good so it tasted kind of vinegary. To fix that, I then added some other ingredients, and I think this sauce is so much better! I'll make it again for sure. a fillet of salmon for each person (I cooked 3)
1 tbsp unsalted butter
2 tsp flour
1 cup white wine
3 tbsp heavy cream (whipping cream)
1 lemon, zested
1 Tbsp lemon juice
1/4 tsp dill weed
salt and pepper to taste
Roast the salmon pieces on a foil lined sheet at 450 F until opaque and the fish flakes easily. Mine took about 10 minutes.
Meanwhile, melt the butter over low heat until bubbly. Whisk in the flour and cook, whisking, over low heat for about 1 minute. Whisk in the wine and continue to cook, stirring. Turn up the heat, bring it to a boil, then turn the heat down to low again and allow it to simmer until reduced by half (about 8 minutes). Stir in the whipping cream, lemon zest, lemon juice, dill weed, and then salt and pepper to taste.
Serve spooned over the salmon fillets.
Serves 4
