SALMON WITH BUTTER LEMON DILL SAUCE

Salmon with Butter Lemon Dill Sauce image

Provided by Sara Andrea @Sara_Andrea

Categories Fish

Number Of Ingredients 13

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6 wild salmon filets (about 4 oz each)
3/4 teaspoon(s) coriander
1 1/2 teaspoon(s) coarse salt
1 tablespoon(s) ghee (or unsalted butter)
LEMON DILL SAUCE
1/2 cup(s) chicken bone broth
1/3 cup(s) heavy whipping cream
2 tablespoon(s) sour cream, full fat
1/2 teaspoon(s) pepper
3-4 sprig(s) fresh dill (about 2 t chopped)
2 tablespoon(s) butter, unsalted
1 teaspoon(s) fresh garlic paste
3 tablespoon(s) fresh lemon juice

Steps:

Preheat oven to 325. Get out a rimmed cookie sheet.
Mix together coriander and salt. Debone fish. Sprinkle coriander mixture evenly over flesh side of fish. Set aside.
Heat non-stick pan over med-high heat. Melt ghee. Place filets skin side down. Cook 3 minutes. Flip. Cook three more minutes. Place filets in rimmed cookie sheet and put in pre-heated oven.
Combine bone broth, heaving whipping cream, sour cream, and pepper to a small bowl. Whisk and set aside.
Using the same pan you used for the fish (I tend to simply wipe it clean with a paper towel), melt the butter over med-high heat. Add garlic paste and cook about one minute, until fragrant. Turn down the heat to medium-low and add cream mixture, using a whisk to stir. Add dill. Stir over medium-low heat for 5 minutes. Reduce heat to low. Add lemon, whisk. Remove fish from oven and place in pan, skin side down. Spoon butter dill sauce over each filet and cook additional 2 minutes and continue to spoon sauce over the top. Remove from heat and plate.