So many people are trying to incorporate more fish into their diets during this time of year. Some for health reasons, others trying to stay away from meat on Fridays during Lent. But there is also another reason to add some seafood into your weekly menu – it tastes so darn good!
I’m so pleased to be partners with Market Street this week. And when I visited my neighborhood Market Street Store I couldn’t take my eyes of the seafood case, and the beautiful Wild Salmon inside!
And what could go better with Salmon than some lovely creamy – Lemon Dill Sauce!
This particular recipe could easily be used for lot’s of different fish as well as the Salmon. What about Halibut or Tilapia? I recommend seeing what looks good to you, and adjusting the cooking time for the thickness of your filets.
The times I recommend below are based on fillets about 2 inches thick. Check out how beautiful the Salmon looked in the grocers case at #MarketStreetTX.
~Pan Seared Salmon w/ Lemon Dill Sauce~
- 4- small Salmon fillets
- Kosher salt & Black Pepper, to season fillets
- Grapeseed oil, for cooking the Salmon
- 1 cup dry white wine (Chardonnay)
- ⅓ cup finely minced shallots
- ½ cup unsalted butter, cut into small cubes, chilled
- 3 tablespoons chopped fresh dill
- 2 teaspoons lemon zest
- 3 teaspoons lemon juice
- Kosher salt, to taste
- In a small sauce pan, heat white wine and shallots over a medium high heat, until reduced to about 2 tablespoons, about 12-15 minutes. Don’t rush this part. Really give it time reduce.
- Turn off your heat. Gradually add each cube of butter into your reduction, whisking each piece to create a thicker emulsified sauce.
- Add your chopped dill, lemon zest & lemon juice into the sauce, whisking it all to combine. Taste the sauce and season with salt as needed. Set aside.
- Remove the fish from the refrigerator and let stand for 20 minutes.
- Season each side of the Salmon fillets with salt and pepper.
- In a large saute pan, add enough grapeseed oil to cover bottom of pan. Heat over high heat until oil starts to shimmer and and pop.
- Carefully add each Salmon fillet to the pan presentation side down, pressing down with a spatula to create direct contact with the oil, and to create a good olden crust. Reduce heat to medium high and cook for 4-5 minutes. When the fish is golden brown, carefully flip to the other side. Reduce heat to medium low, and heat until cooked all the way through. Transfer to plate with a paper towel to remove some excess cooking oil.
- Reheat the lemon dill sauce. Be sure not to over heat which will cause the sauce to separate. Wisk and you heat. Serve each fillet
What’s your favorite way to have Fish? I’d love to hear!
Find a Market Street near you: http://www.marketstreetdfw.com/rs/StoreLocator
Thanks to Market Street for sponsoring this post, as always all opinions are my own.