LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE
I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.
Provided by Countess
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
- Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g
GRILLED OYSTERS WITH LEMON DILL BUTTER
Steps:
- Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
- Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.
SALMON WITH LEMON-DILL BUTTER
If you're looking for a dish that's fast and healthy, this one has it all. Round it out with steamed sugar snap peas for a simple weeknight meal. -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.
Nutrition Facts : Calories 219 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
BABY CARROTS WITH DILL BUTTER
This recipe goes well with any meat.
Provided by CALISPICEGIRL
Categories Side Dish Vegetables Carrots
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g
FRENCH-CUT GREEN BEANS WITH DILL BUTTER
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 4
Steps:
- To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
- Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
- Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 86 g, Fat 5 g, Protein 2 g
CARROTS IN DILL BUTTER
Delicious with seafood.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g
RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER
Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.
Provided by canesmojo
Categories Snapper Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place red snapper filets on the prepared baking sheet, skin side down.
- Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
- Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
- Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg
GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER
In 15 minutes, you can cook fresh green beans and coat them with a citrus butter sauce. A super side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
- Add shallot mixture to green beans; toss to coat.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g
GRILLED BONELESS SALMON STEAKS WITH HORSERADISH DILL BUTTER
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.
Categories Fish Herb Backyard BBQ Dinner Horseradish Seafood Salmon Summer Grill/Barbecue Dill Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.
- Prepare grill for direct-heat cooking over medium-hot charcoal.
- Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
- Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.
- Serve each fish steak topped with a slice of horseradish butter.
BROILED FISH WITH DILL BUTTER
Make and share this Broiled Fish with Dill Butter recipe from Food.com.
Provided by PanNan
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare at least several hours before broiling fish (can be made ahead and frozen).
- Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
- When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
- Rinse fish and dry thoroughly.
- Season with salt and pepper.
- Place on broiler pan.
- Sprinkle fish with lemon juice.
- Place several generous pats of dill butter on fish.
- Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
- Don't overcook.
- (Total time about 10 minutes per inch of thickness).
STEAMED ROOT VEGETABLES WITH DILL BUTTER
A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.
Provided by echo echo
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
- Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
- Toss vegetables with dill butter and serve hot.
Nutrition Facts : Calories 341.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 203.9, Carbohydrate 46.4, Fiber 9, Sugar 8, Protein 6.5
WINTER VEGETABLES WITH HORSERADISH DILL BUTTER
Categories Potato Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Horseradish Vinegar Carrot Parsnip Turnip Winter Brussels Sprout Dill Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
- Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
- When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.
BABY CARROTS WITH DILL BUTTER
Make and share this Baby Carrots With Dill Butter recipe from Food.com.
Provided by Messiejessie625
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Nutrition Facts : Calories 45.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 69.6, Carbohydrate 4.8, Fiber 1.6, Sugar 2.8, Protein 0.4
BRUSSELS SPROUTS WITH DILL BUTTER
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 84 g, Fat 6 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g
ASPARAGUS WITH DILL BUTTER
This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield Recipe will season about 4 pounds of asparagus.
Number Of Ingredients 4
Steps:
- In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.
Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER
Shrimp and asparagus are grilled in a packet with a lemony dill butter, then served over pasta or rice. Great to make up packets before going camping to have a fancy meal in the woods. From Better Homes and Gardens.
Provided by Tee Lee
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill.
- Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
- Rinse shrimp and pat dry with paper towels, set aside.
- Snap off and discard woody bases from asparagus.
- Cut asparagus diagonally into 2-inch pieces.
- In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
- Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
- Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
- Bring up opposite edges of foil and seal with a double fold.
- Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
- Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
- Serve over pasta or rice, drizzle with juices from foil packet.
CHICKEN IN LEMON-DILL BUTTER
Take the hassle out of dinner tonight with this quick and easy chicken dish. The flavors of lemon and dill pair deliciously with the chicken, and will give you a meal that everyone will love. Goes well with fresh steamed asparagus and new potatoes.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and pat dry with paper towels.
- In a large, heavy-bottom skillet melt the butter over a medium-high flame.
- To the melted butter add the lemon juice and zest, salt, garlic, paprika, and onion powder; bring to a boil.
- Add to the skillet the chicken, pepper, mushrooms, and dill; bring back to bubbly.
- Cover the skillet, reduce the heat, and simmer for 30 minutes, or until the chicken is tender.
- Transfer the chicken to a warm serving platter, pour sauce over chicken. If desired garnish with snipped dill and lemon zest.
Nutrition Facts : Calories 1159.1, Fat 97.6, SaturatedFat 43.9, Cholesterol 377.4, Sodium 1150.4, Carbohydrate 3.8, Fiber 0.9, Sugar 1.4, Protein 65.9
NEW POTATOES WITH DILL BUTTER
Provided by Bon Appétit Test Kitchen
Categories Potato Side Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Father's Day Backyard BBQ Root Vegetable Low Cholesterol Dill Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
- Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.
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