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Salmon fillet steamed with dill and mustard sauce

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Ingredients for 4 servings:

  • 800 g salmon fillet(s), skinned, cut into 4 slices
  • 1 tbsp lemon(s), the juice
  • 100 g herb butter
  • 2 tbsp flour
  • 300 ml fish stock
  • 3 tbsp mustard (Dijon)
  • 200 ml cream
  • 3 tbsp sugar
  • 1 bunch dill, finely chopped
  • Salt
  • pepper
  • 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Side dish: green ribbon noodles or crab fried rice

Drizzle the salmon fillet with lemon juice. Melt the herb butter in a large pan, dust with flour, and sauté gently. Gradually deglaze with fish stock, stirring constantly. Whisk in the mustard, deglaze with cream, and simmer for about 10 minutes. Dissolve the sugar, stir in the dill, season with salt and pepper, and stir in the lemon juice. Add the salmon pieces to the sauce and simmer gently with the lid on for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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