Salmon with Dill

A salmon fillet with pearly flesh, coated in a creamy sauce where dill brings its herbal freshness. The sauce must be bound, glossy, and generously coat the fish.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 388
• Protein: 34 g
• Carbs: 5 g
• Fat: 24 g

Ingredients

• 600 g Oncorhynchus kisutch ( in 4 fillets )
• 1 piece Onion ( finely minced )
• 20 g Minimum butter sweet
• 100 ml Dry white wine
• 200 ml Isigny cream
• 1 piece Dill ( fresh, chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Preparing the fish

   Pat the salmon fillets dry with a clean cloth. The skin must be very dry to ensure even cooking without the flesh sticking.

2. Sauce base

   Finely mince the onion. Sweat it in a saucepan with butter without browning until it becomes translucent.

3. White wine reduction

   Deglaze with the dry white wine. Reduce over high heat until only a syrupy liquid remains at the bottom.

4. Binding with cream

   Add the Isigny cream. Bring to a boil then lower the heat. Let it reduce gently until the sauce coats the back of a spoon.

5. Cooking the salmon

   Pan-sear the salmon over medium heat. The flesh should remain pink at the center and flake away under the pressure of a fork.

6. Aromatic finish

   Chop the dill at the last moment. Stir it into the sauce off the heat with a squeeze of lemon juice to cut through the richness of the cream.

Chef's tips

• Never boil the dill, it will lose its fragrance and turn bitter.
• If the sauce is too thick, thin it with a spoonful of your vegetables' cooking water.

Storage

Eat immediately. Reheated salmon loses its melting texture.