Salmon in Lemon-Dill Sauce recipe

4 servings

4 (5 ounce) salmon fillets

5 tablespoons fresh lemon juice, divided

3/4 teaspoon dried dill weed

3/4 teaspoon lemon pepper

10 tablespoons butter, divided

1 shallot, minced

1 tablespoon white wine vinegar

5 tablespoons white wine, divided

1/2 cup heavy cream

1/2 cup milk

1/2 teaspoon dill weed

1 teaspoon parsley

1 teaspoon dried thyme

salt and white pepper to taste

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice.

Season with dill weed and lemon pepper.

Cover, and allow to stand 10 to 15 minutes.

Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender.

Mix in remaining lemon juice, vinegar, and 1/4 cup wine.

Simmer until reduced by at least 1/2.

Stir in cream and milk.

Season with dill, parsley, thyme, salt, and white pepper.

Cook and stir until thickened.

Whisk in 1/4 cup butter.

Set aside and keep warm.

Heat remaining 1/4 cup butter in a skillet over medium heat.

Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared.

Set salmon aside.

Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce.

Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork.

Serve with the sauce.