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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Ten Second Recipes: Baked Salmon with Lemon and Dill
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet, skin side down. Season the salmon with salt and black pepper to taste.
In a small bowl, whisk together the melted butter, freshly squeezed lemon juice, Dijon mustard, and chopped fresh dill.
Brush the butter and lemon mixture over the salmon fillets, coating them evenly.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven, and let it rest for a few minutes before serving.
Serve the baked salmon hot, garnished with lemon wedges.
Enjoy your Baked Salmon with Lemon and Dill!
Salmon With Dill Mayonnaise Topping
Salmon Fillets with Creamy Cucumber Dill Sauce Recipe - Laura in the Kitchen Episode 803
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Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Ina uses a salt and spice cure topped with an anise-flavored liqueur to create a flavorful Scandinavian-inspired appetizer!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Cured with Dill and Pernod
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 days 15 min (includes curing time)
Active: 15 min
Yield: 20 to 30 servings
Ingredients
1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
Gravlax Sauce:
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Directions
Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
Gravlax Sauce:
Yield: 3/4 cup
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Cook’s Note
In this episode, Ina made 2 servings of the salmon.
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Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Tasty Crispy Skin Salmon With A Lemon Dill Cream Sauce
Today, we'll discuss how to make a seared crispy skin salmon with a lemon dill cream sauce
Tastes with Taylor Instagram:
Please enjoy and you can find the recipe to the dish below.
Ingredients:
Salmon:
2 8oz Salmon Fillets
Garlic Powder
Salt/pepper
Lemon Dill Cream Sauce:
1 Tablespoon unsalted butter
3 cloves minced garlic
1 cup heavy cream
1 lemon, juiced
3 Tablespoons chopped Dill
Zest of 1 Lemon
Salt/Pepper
Directions for Dish :
1. Pat salmon fillet's dry and season with salt, pepper and garlic powder, season the skin with salt and pepper
2. Heat a sauce pan over medium heat and melt butter with olive oil. add in the garlic and cook for 20-45 seconds. Add in cream, lemon juice Bring to a simmer for 4-5 minutes until thickens.
3. Lower the heat and add dill with lemon zest and simmer for about 2 minutes. Add salt and pepper to taste
4. Grab a high walled pan and turn the heat to medium high and add a few tablespoons of Avocado/Olive Oil. Add the Salmon skin side down and sear for 3 minutes. You'll know when the fillets are ready to flip, as they'll easily lift off the pan. Flip and sear for another 3-4 minutes
5. For plating, add sauce to the plate and place the Salmon fillet, skin side up and garnish with lemon. Enjoy!
If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org