Lauren's Kitchenwelcome to my kitchen
I know I’ve not updated in quite some time, but seeing as how summer is in full swing here in Dallas, my only excuse is that it’s hot. Really hot. So, in weekends past we’ve had friends in town, gone to see Lady Gaga, trolled McKinney Square for some good breakfast, and reserved “boardroom - sized” private rooms for birthday parties of 6.
W and I have been making an honest effort at eating more healthy recently, and part of that is including some fish in our weekly repertoire.
One of my favourite recent discoveries is that we have a Gordon Biersch less than 10 minutes from our house. One of the meals that always makes me smile is their Cedar Plank Seared Salmon with a Creamy Dill Sauce. I tried to make an attempt at that slightly sweet, very tangy, herb filled sauce, and while it’s not a direct copy, I think the flavour profile inspiration is there. Try this dish and let me know what you think!
- 20 oz. Wild Alaskan sock-eye salmon, divided into four 5 oz. filets
- Juice of 1 lemon, divided
- Bunch of fresh dill, minced
- 3 Tbsp fresh parsley, minced
- 3 Tbsp fresh lemon thyme, leaves picked
- Salt and pepper
- 1 small red onion or shallot, minced
- 1 Tbsp white wine vinegar
- 1/4 cup white wine
- 1/4 cup heavy cream
- 3/4 cup milk
Season your salmon filets with salt and pepper and place in a shallow dish. Sprinkle with a good pinch of the fresh dill and fresh thyme. Pat 2 Tbsp of the fresh lemon juice into the fish. Cover, and leave it alone for 10 minutes
Over medium heat, melt 2 Tbsp of butter in a saucepan and saute the red onion until tender, about 2 minutes. Add the garlic and some of the dill and remaining thyme. Add your remaining lemon juice, white wine vinegar, and the white wine.
Simmer until reduced by about half and add the cream and milk. Season to taste with a bit of salt and pepper, and add any additional fresh herbs. Stir until thickened and then whisk in 2 more Tbsp of butter.
In a skillet large enough to hold all 4 salmon filets at once, melt 2 Tbsp butter.
When the butter begins to foam and the pan is nice and hot, place the salmon filets, skin side up, into the pan and sear for 2 minutes.
When the filets have seared well, flip them over gently and cook for about 30 seconds before adding the Lemon Dill Sauce to the pan.
Gently, add the sauce to the pan, making sure the filets are submerged evenly.
Simmer in the sauce for another 4 to 8 minutes, depending on preferred temperature. We poached ours for 4 minutes, 20 seconds and the salmon was a delicious medium rare.
Serve with some fluffy steamed rice and steamed broccoli. Drizzle with sauce and sprinkle with additional fresh herbs.
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