SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
CREAMY DILL DIPPING SAUCE
A tasty creamy dill dipping sauce.
Provided by Jackie Smith
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 5
Number Of Ingredients 5
Steps:
- In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 1.5 g, Cholesterol 14.3 mg, Fat 13.6 g, Protein 0.9 g, SaturatedFat 4.3 g, Sodium 75.6 mg, Sugar 0.2 g
SALMON WITH CREAMY DILL SAUCE
I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.
Provided by Good EatNZ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
- Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
- Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
- While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
ASPARAGUS WITH CREAMY DILL SAUCE
Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.
Nutrition Facts :
DANISH MEATBALLS WITH CREAMY DILL SAUCE
I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!
Provided by Kaarin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- (I use my kitchenaid).
- With moistened hands (this will be sticky), shape into 1 inch balls.
- Roll the meatballs in bread crumbs until well coated.
- Arrange in a single layer on shallow baking pans.
- Drizzle melted butter over the meatballs.
- Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
- Meanwhile, make the sauce:.
- Melt butter in a large saucepan over low heat.
- Whisk in the flour till smooth.
- Gradually stir in the chicken broth.
- Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
- Place meatballs in a serving dish and cover with the sauce.
- Serve over egg noodles.
SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE
Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 16
Steps:
- On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
- In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
- Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
- Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g
QUICK CREAMY DILL SAUCE
This is a great creamy sauce that's great for fish or chicken!
Provided by Shiann Shipp
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h5m
Yield 6
Number Of Ingredients 6
Steps:
- Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 175.5 mg, Sugar 0.3 g
SARASOTA'S CUCUMBER TOMATO SALAD IN A CREAMY DILL SAUCE
Classic and nothing fancy, but a great summertime salad. Growing up in Michigan, we always had a big garden, as well as tons of tomatoes. This became one of my favorite salads. Now, my Mom used to make it with sour cream back in the days ... but nowadays, I use plain yogurt which I think makes it a bit lighter. However, you can still use sour cream or even a mix of the two if you prefer.
Provided by SarasotaCook
Categories Salad Dressings
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dressing -- Mix the yogurt, shallot. garlic, sugar, salt and pepper in a small bowl and set to the side.
- Salad -- In a medium bowl add the cucumbers and tomatoes. Now, if you can't find a seedless cucumber, use a "regular" cucumber and lightly seed it. .
- Add the dressing to the salad along with the fresh dill and toss lightly.
- Serve -- I love to serve mine over a bed of fresh greens and broiled fish on the side. ENJOY!
Nutrition Facts : Calories 37.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 12.4, Carbohydrate 7.2, Fiber 1.1, Sugar 3.9, Protein 1.7
SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE
Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!
Provided by SuperSpike
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
- Set 1 qt of water to boil in a medium pot.
- Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
- Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
- When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
- To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
- When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
- Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
- Serve!
Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1
SWORDFISH WITH CREAMY LEMON DILL WINE SAUCE
Steps:
- Season swordfish steaks with pepper to taste and broil 5 minutes on each side. Remove and keep warm.
- In a medium skillet over medium heat melt butter. Add lemon juice, white wine, and dill. Add cream cheese a little at a time stirring constantly until smooth and creamy.
- Place swordfish steaks on plates and spoon sauce over each steak. Garnish with dill sprigs and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POACHED SALMON STEAKS WITH CREAMY DILL SAUCE
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
- Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
- With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
- Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
- Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.
CREAMY DILL SAUCE WITH MUSTARD & CAPERS
This sauce is especially for hot smoked salmon (Kippers). It is quite piquant and is balanced from the sugar from brining the salmon, creating an explosion of flavor when eaten together. I have made this many times along with the smoked salmon. The reaction was that I should market the fish and the sauce. You could add honey to it and use it for fish but it works best as it was intended.
Provided by DaleB
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
- Allow to sit for an hour or two for the flavors to combine.
Nutrition Facts : Calories 206.1, Fat 16.4, SaturatedFat 8.3, Cholesterol 25.3, Sodium 166.3, Carbohydrate 17.4, Fiber 7.1, Sugar 2.8, Protein 5
CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)
I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.
Provided by evelynathens
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
- Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.
Nutrition Facts : Calories 468, Fat 46.6, SaturatedFat 26.6, Cholesterol 119.6, Sodium 525.7, Carbohydrate 9.4, Fiber 1.1, Sugar 8.7, Protein 6.2
GRILLED SALMON WITH CREAMY DILL SAUCE
Steps:
- Sauce: Mix sour cream and mayonaise together well. Stir in dill and lemon juice. Refrigerate until ready to serve. Salmon: Remove all bones from salmon fillets and trim off thin ends of the fish. Rub about 1 tsp of olive oil on each fillet and season with salt and pepper to taste. Place fillets on a preheated grill over high heat flesh side down. Cook for about 7 minutes or until fish lifts easily off of the grill. Flip salmon. Cook with skin side down for an additional 4 minutes. Using a fish spatula, gently slide the spatula between the skin and the flesh and plate. Serve with dill sauce and gilled aspargus.
CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)
Provided by rossboys
Number Of Ingredients 23
Steps:
- Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.
SALMON WITH CREAMY DILL SAUCE FROM SWANSON®
Want to impress your guests? Try this delectable one skillet dish featuring salmon fillets bathed in a creamy sauce flavored with garlic, shallots, white wine and fresh dill. Simple yet elegant, it's sure to be a hit!
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Season the fish with the salt and black pepper.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
- Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
- Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Reduce heat to medium. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
- Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.
Nutrition Facts : Calories 395 calories, Carbohydrate 3.1 g, Cholesterol 104.2 mg, Fat 27.7 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 7.5 g, Sodium 302.4 mg, Sugar 0.5 g
NEW POTATOES IN CREAMY DILL SAUCE
Make and share this New Potatoes in Creamy Dill Sauce recipe from Food.com.
Provided by carolinafan
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Microwave potatoes and water in covered 3-quart microwaveable dish on high 15 to 17 minutes or until potatoes are tender; stirring after 10 minutes; drain.
- Return potatoes to dish; set aside.
- Microwave cream cheese spread and milk in microwaveable bowl 1 minute; stir until smooth.
- Pour over potatoes; sprinkle with dill.
- Microwave 1 to 2 minutes or until heated through; stir gently.
PORK STEW WITH CREAMY LEMON DILL SAUCE
This recipe was given to me by my ex mother in law. This recipe is from the Greek region of Sparta. The first time I tried it, I fell in love with it. The creaminess of the sauce coupled with just the right tartness of the lemon and then the fresh herbs... It's an "explosion of flavors" in your mouth!! This dish spells, home,...
Provided by Didi Dalaba
Categories Pork
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Cut and cube your pork chops and set aside.
- 2. Dice your celery and set aside.
- 3. Chop your onion and set aside.
- 4. Finally chop up your fresh parsley and dill and set aside.
- 5. In a sauce pan of choice, turn burner to medium high and add your olive oil. When your oil is heated add your cubed pork and saute a few minutes. Once the meat is just starting to not look pink anymore, add your salt & pepper.
- 6. Now add your onion, and again saute for another minute or so. Add your celery and saute for 1 more minute.
- 7. Finally, add your fresh herbs, saute for just about 1 minute.
- 8. Add enough water to roughly cover the pork (about 4-5 cups). Turn down heat to low, cover and let simmer stirring occassionaly for about 45-60 minutes, or till pork is fork tender.
- 9. At the last 15 minutes of cooking for the stew, prepare your lemon sauce. Gather your ingredients. Eggs, separated, lemon juice, pinch of salt & pepper.
- 10. In a medium bowl, place your egg whites and using a whisk, whisk them till light and frothy.Once they are light and frothy, add your freshly squeezed lemon juice, or bottled juice and incorporate. Add your pinch of salt & pepper.
- 11. The stew should be completely done now. Turn off the heat, and using a ladle, ladle 2-3 ladle fulls of broth ONLY to the beaten frothy eggwhite and lemon mixture. This is tempering the eggwhites so the eggs will not become scrambled when added to the stew. Once you have tempered the eggwhites, add the egg yolks, and beat well.
- 12. Turn the heat back on the stew, and pour the eggwhite/lemon mixture back into the sauce pan. Let the stew cook for 1 more minute or so, to ensure eggs are cooked thru.
- 13. Turn off heat, and place in bowls or plates with your comfort side of choice... and our is potatoes!! Enjoy!
CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE
Steps:
- Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth. Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes.
- While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths. Halve or quarter thicker pieces lengthwise so pieces are roughly the same size. Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more. Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes. Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl. Let chicken and broth cool, uncovered, 15 minutes.
- Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours.
- Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve. Chill chicken with carrots and parsnips, covered, about 4 hours.
- Remove and reserve 1/4 cup solidified fat from stock. (If you have less than 1/4 cup fat, add butter.) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown). Stir in chicken broth. Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes. Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through. Stir in dill.
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