I spied a treat at the shop the other day in the form of Coho wild salmon. I’m not a fan of farmed fish so I love it when certain types come into season. I was in the mood to recreate a dish my mum used to make when I was younger. When I used to work with her she would bring in the previous night’s leftovers so I was lucky to eat well right out of university. At least one decent meal a day! One of my favourites was salmon, peas and potatoes. So I made Grilled Salmon with Dill Sauce with jacket potatoes and peas from our garden.
I chose dill sauce because I had a lot of fresh dill left over from making my husband Hungarian mushroom soup. I’ve realised I have not done a post on that so I shall have to make it again and do up a post to share.
Technique for Grilled Salmon and Dill Sauce
Heat the grill so it’s nice and hot. This will give the salmon a nice sear while keeping the centre moist. Slice a lemon. Place the slices on the grill and place the salmon on the lemon slices. It keeps the salmon from burning and gives it a lovely lemon flavour.
In a small saucepan, heat up some garlic infused olive oil. If you can have garlic, use two chopped cloves and regular olive oil. Sauté the chopped dill for a few minutes.
Add the mustard and the white wine and simmer to reduce a bit. Turn down the heat to low.
Add the cremé fraîche, this is a lovely alternative to regular cream. Stir in the cremé fraîche and keep it warm on low heat. Season with sea salt and pepper.
Spoon the sauce over the salmon and serve. This is such an easy dish to make but you are rewarded with high end flavour.
Grilled Salmon with Dill Sauce
A perfect pairing of dill and seafood.
- 1/2 lb Fresh salmon 226g
- 1 lemon, sliced
- 1 tbsp garlic infused olive oil
- 2 tbsp fresh dill, chopped
- 1 tbsp stone ground mustard
- 1/3 cup white wine 2.5oz
- 3 tbsp cremé fraîche
- sea salt to taste
- freshly ground pepper to taste
Season the salmon with sea salt and freshly ground pepper. Slice the lemon
Heat the grill to high heat. Place the slices of lemon onto the grill and place the salmon on the lemon. Grill until the fish has a nice sear and the centre is cooked to medium. Slightly pink in the centre.
In a small saucepan, heat up the garlic infused olive oil and sauté the dill for a few minutes.
Add the mustard and white wine and bring to a simmer. Reduce for a couple of minutes.
Lower the heat to the lowest setting. Add the cremé fraîche. Mix well and keep it just warm. Season with sea salt and freshly ground pepper.
Putting it together
Place the grilled salmon on a plate and spoon the dill sauce over the salmon and serve immediately.