Creamy Lemon Dill Salmon

Time: 20 min Servings: 4

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Ingredients

• 1 fillet of salmon, divided into 4 servings

• 1 tbsp of seasoning blend (I used salt, pepper, onion powder and dill)

• drizzle of olive oil

• 2 tbsp butter

• 4 garlic cloves, minced

• 1 tbsp flour

• 1/4 cup white wine (or white wine vinegar)

• 3/4 cup chicken stock

• 1 cup heavy cream

• 1 tbsp dijon mustard

• 1/2 lemon, juiced

• handful or fresh dill or 2 tbsp of dried dill

Instructions

1. Begin by preparing your salmon. Leave the skin on and season each piece with the seasoning blend. Add a little flour (about 1 tbsp across all four pieces) to help it crisp.

2. To a well oiled pan on medium heat, add the salmon skin side up. Cook for a few minutes before flipping skin side down. Cook another few minutes until salmon is cooked through or until internal temp reaches between 110F-140F. Remove and set aside in a oven or microwave to keep warm.

3. While salmon is cooking, mince garlic. Once salmon is removed, add the butter on low/med heat until melted. Add the minced garlic and cook for a few minutes before add the flour to form a roux.

4. Add the wine to the pan. It should bubble and steam which will burn off the alcohol. Mix well until thickened again.

5. Next add in the chicken stock. Mix well until the mixture becomes thick again.

6. Add in the heavy cream and bring to a low simmer while frequently stirring. At this point, the sauce should thicken again and be well mixed.

7. Finally, add in the dijon mustard, lemon juice and dill with the heat turned off. Mix and taste before adding back the salmon.

8. Serve the fish with a scoop or two of sauce on top with your favourite sides!

9. 
   

*Disclaimer - credit to this recipe goes to @kennascooks