Google Website Translator Gadget

Baked Salmon Filets with Creamy Dill Sauce



 

1 filet of salmon, skin on, deboned, cut into 6 oz (170 grams) portions
2 Tbsp grapeseed oil 

Salt and pepper to taste

Season salmon with sea salt and fresh ground black pepper. Let sit for 15 minutes.

Place large skillet over high heat, add oil.

When oil is shimmering with heat, place salmon into pan skin side up. (The reason for this is presentation; it tends to handle better and not break when the last lift is with the skin side down.)

Fry for 2 minutes then turn over and fry for 2 more minutes.

Place pan with salmon into preheated oven (450 degrees) and cook for 2-4 minutes longer.  To test the salmon, press the salmon gently with your finger.  It should yield under gentle pressure but not feel mushy.

Once salmon is cooked to your liking, remove from oven and let rest for a few minutes.

Plate then serve to guests. 

Note: When cooking salmon the worst thing you can do is overcook it.  Salmon can be eaten raw (100 million Japanese sashimi eaters can't be wrong!) so you can't really under-cook it with that in mind.

Overcooked salmon gets very dry and unpleasant the longer it is cooked so pay attention to the fish, in fact, be one with the fish and don't leave it alone for more than a minute or so. Touch and test...

Medium rare is the best - 130 degrees, medium-well is 140 degrees. Once removed from the oven at 125 degrees it will cook with the residual heat and remain moist and yummy when you serve it.


Creamy Dill Sauce
 
2 + 2 tablespoons butter 
1 large shallot, minced fine

3 cloves garlic pressed or minced fine

½ cup dry white wine
2 Tbsp fresh lemon juice (juice of ½ large lemon)

2 Tbsp dried dill
1 Tbsp dried parsley flakes
1 cup cream (heavy to half and half, your choice) room temperature

1 cup sour cream, room temperature

¾ teaspoon salt
¼ teaspoon white pepper

In saucepan, melt 2 tablespoons butter over medium heat; once the bubbling stops add shallots and garlic, stirring, for 1 minute.

Add wine, lemon juice, parsley and dill, cook over medium heat until it has reduced by at least half.

Turn down heat to low. Gradually whisk in cream, salt and pepper. Cook for 2 minutes whisking steady, remove from heat.

Whisk in sour cream, and the reserved butter. Set aside until salmon is plated.

Note: When you add the cream to the wine and lemon reduction it will thicken naturally. At this point do not keep it over medium to high heat.  If it stays over high heat it will break and then thin out.

That is why I like to use room temperature cream and sour cream. Simply measure the liquids out into separate measuring cups and leave on the counter for half an hour or so. By using room temperature liquids you avoid the need to keep heating the sauce to warm it up after adding cold liquids.

This sauce should be served only warm, not hot, in fact you could serve it chilled if you wish, simply place it in the fridge for a couple hours before serving.

Serves 8 unless you want to pour it into shooter glasses and huff it.  It is that good…


No comments:

Post a Comment