Creamy Dill Salmon
- 1 pound fresh salmon cut into pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Quinoa flour for dredging
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard (or more)
- 1 cup organic half and half or cream
- 1 tablespoon fresh dill chopped finely or 1/4 teaspoon dried
- Cut your salmon into pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
- Add the oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's slightly browned. Don't overcook - the salmon shouldn't be cooked fully yet. Remove fish to a plate and set it aside.
- Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let it bubble for 1-2 minutes.
- Add the cream to the pan, along with the dill.
- Add in the salmon and let it cook for another 3-5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.
Leave a comment
Comments will be approved before showing up.