Salmon with Lemon Dill Sauce

I love lazy Sundays, especially when I stayed out late the night before and it’s chilly outside. PLUS I get to spend the day baking or creating something new in the kitchen! :) Last Sunday morning I went to the farmer’s market and bought an absolutely lovely salmon fillet that the guy had caught fresh in Alaska. It was a bit of a splurge but it was completely worth it! I decided to make a simple, creamy lemon dill sauce to accompany it and it turned out so well I wanted to share it with you! I even had enough leftover to use with sauteed shrimp the next night.

If you haven’t already you need to go enter to win my giveaway for Nikki’s Coconut Butter! That stuff is absolutely addicting and I can’t wait until my next order arrives… although it won’t be for awhile now because I am going to start a 21 Day Sugar Detox once I move next weekend!

I forgot to tell you, I am moving into my apartment in less than a week and I am pretty dang excited! I have loved living with my parent’s for a few months and am definitely going to miss hanging out with them but it is time for me to live alone. I have never lived alone in my 25 years and I am anxious to see how it goes.  The thing I am most amped about is having my own kitchen :) and not having to clean up after anyone else! I have always shared a fridge with at least one other person (and up to 3 other people) and I am inappropriately excited for all the freezer space. <– How you can tell I’m obsessed with food…

If anyone reading has lived alone and has any important advice to pass on, let me know! It will definitely be a big change since I am a pretty social person and like to talk, but maybe I’ll just have to start throwing dinner parties all the time? or talking to my cat more… hopefully not the latter.

Anyways, hope you love this easy sauce next time you make fish for dinner! Have a fun and lazy Sunday :)

Sweet Potatoes and Smiles, The Freckled Foodie

 

Lemon Dill Sauce with Salmon

Salmon with Lemon Dill Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree, condiment, sauce

Ingredients:

  • juice of 1 Lemon
  • 1/3 c White Wine
  • 1 Shallot, minced
  • 1/2 tsp Garlic, minced
  • 1 heaping Tbsp Dill, dried (could sub fresh)
  • 1/2 c full fat Coconut milk
  • 3 Tbsp Ghee or grass-fed Butter
  • 2 tsp Dijon mustard
  • Salt & Pepper to taste
  • 1 -1/2 lb Salmon filet

Directions:

  1. Salt and pepper your salmon filet and place under the broiler on high for 6-10 minutes (depending on thickness) until you can easily flake the filet with a fork
  2. While the salmon is cooking add lemon juice, wine, shallot and garlic to a medium saucepan and bring to a boil
  3. Add the dill and coconut milk to the saucepan and simmer, stirring occasionally for 3-4 minutes
  4. Add the ghee or butter 1 Tbsp at a time to the saucepan stirring to incorporate
  5. Add the mustard, salt and pepper and cook for an additional 5-6 minutes or until slightly thickened
  6. Pour the sauce over the salmon and serve with your favorite side dish
  7. Enjoy!

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Comments: 8

  1. Erin March 6, 2014 at 11:17 am Reply

    Would almond milk work too? That is what I have on hand already.

    • thefreckledfoodie March 6, 2014 at 11:43 am Reply

      Erin, the full fat coconut milk is a LOT thicker than almond milk which is why the sauce turns out creamy, so if you used almond milk it wouldn’t thicken or set up in the same way. It might work to use less almond milk and more fat and/or coconut flour as a thickener, but I haven’t tried it so I am not sure!

      • Erin March 6, 2014 at 5:09 pm Reply

        more fat as in more of the ghee? I have almond milk on hand as well as almond flour so maybe a variation of those 2 would work to thicken? Thanks for the help!

        • thefreckledfoodie March 6, 2014 at 8:38 pm Reply

          Almond flour doesn’t work the same way to thicken as coconut flour does… I don’t think that it will work, but let us know if it does!

  2. Theresa March 11, 2014 at 7:26 pm Reply

    I made this (sort of) tonight for supper. I used a ginger salmon recipe, but made the sauce. I had already scooped the coconut cream out of the can, minus the water, for a different recipe and had lots left, so that is what i used. It was absolutely delicious! The page is bookmarked and I will definitely be making this again. Thank you so much!

  3. Jodyj June 27, 2014 at 10:48 am Reply

    Will give this a try! I need to substitute coconut oil for the ghee however as I can’t do dairy. Not lactose intolerant, its the protein “A-Lactalbumin” that my body can’t handle!

    I love Salmon Cakes and am searching for a egg free/mayo free alternative sauce…thanks for posting this one!

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