SALMON recipe with crispy skin and fresh tomato dill sauce on crushed potatoes by recipe30.com
Cooked in minutes with few basic ingredients and tastes wow!
For full recipes click recipe30.com
Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It's quick to prepare, healthy and tastes fantastic. This recipe uses basic ingredients and can be cooked under 25 minutes including potatoes and sauce. A quick meal that's restaurant quality.
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1-Minute Video! LEMON DILL SAUCE!
CS-Ep.63 – This lovely LEMON DILL SAUCE goes with pretty much everything. It’s also super-easy to prepare and is made with readily available ingredients. We like serving it next to our favourite fish or chicken main course but it also pairs perfectly with vegetable side dishes and potatoes done any way!
Here's what you’ll need to make it:
2 tablespoons of butter
¼ medium white onion, finely diced
1 tablespoon of all-purpose flour
¾ cup of whole milk
juice of ½ a lemon
salt to taste
2 tablespoons of fresh dill, chopped
Here’s how to make it:
1) Melt butter in a medium-sized skillet over medium-high heat. Add chopped onion and cook until onions are soft and translucent. Sprinkle flour onto onions, stir and continue to cook for a few moments.
2) Add about ½ cup of the milk and stir as the sauce thickens. Stir in lemon juice and then add additional milk to achieve a thick or thin sauce, depending on your preference.
3) Taste sauce and adjust flavour by adding salt. Stir in chopped dill and serve.
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Salmon Pasta in a Creamy Dill Sauce
This Salmon Pasta is THE perfect date night dinner which is so darn easy to make. Enjoy! Chris x
FULL RECIPE POST:
SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2
????INGREDIENTS????
2 Salmon Fillets, at room temp (skinned & deboned)
7oz / 200g Spaghetti (or long cut pasta of choice)
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Dry White Wine
2 sprigs of Fresh Dill
1 tsp Fresh Dill, finely diced
1 heaped tbsp Fresh Parsley, finely diced + extra for serving
2 small Shallots, very finely diced
2 cloves Garlic, minced
1 heaped tbsp Unsalted Butter
small pinch of Chilli Flakes (optional)
Lemon Juice, to taste (see notes)
Freshly Grated Parmesan, to serve
Salt & Black Pepper, to taste
Olive Oil, as needed
????METHOD????
Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry garlic for a further minute or so until lightly browned.
Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter. Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use a splash of starchy pasta water to thin out the sauce if you need to.
Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Chả Cá Lã Vọng - Hanoi-style Fish With Turmeric And Dill | Helen's Recipes
This legendary iconic dish of Hanoi is listed by a few books and TV Programs to be one of the things you have to try before you die. Today, I will cook with Alaskan Cod fillet.
► Ingredients:
*For the marinade*
500 g Alaskan Cod fillet cut into 1x2 inch pieces
1 tsp turmeric powder
3 tbsp minced galangal
2 tsp rice flour
1 tbsp plain yoghurt or Vietnamese mẻ
1 tsp fermented shrimp paste
1 tbsp vegetable oil
1/2 tsp ground pepper
*For the dipping sauce*
2 tbsp fermented shrimp paste
2 tbsp sugar
1 tsp cooking wine optional
1 tbsp hot cooking oil
1 tsp minced garlic and chili
2-3 pcs calamansi
*For serving*
8 pcs spring onion white part shredded, green part cut into 3-inch lengths
100 g dill (3.5 oz) cut into 3-in length
500 g rice vermicelli Cooked
Fresh herbs: Vietnamese balm “rau kinh gioi” (shiso)/Asian basils/holy basils
roasted peanuts
vegetable oil for deep frying
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Vietnamese Turmeric & Dill Fish | Cha Ca La Vong
Cha Ca La Vong is one of Hanoi's most iconic dishes, freshwater fish marinated with turmeric, galangal, shrimp paste - best served piping hot with vermicelli and topped with some more shrimp paste sauce!
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Vietnamese Turmeric Fish With Dill (Cha Ca)
Turmeric lovers, you got to try this! Vietnamese Turmeric Fish with Dill also known as Cha Ca!
Join us and Michelle Goh where we prepare different kinds of dishes weekly! Let us know your thoughts!
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