Salmon with Lemon Dill sauce
St. Patricks day.
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- wild caught salmon fillet or whole salmon 2lbs.
- fresh dill
- 2 Tbsp
- extra virgin olive oil
- 4 Tbsp
- fresh unsalted butter
- salt and pepper to taste
1Season the Salmon with salt and Pepper, add the Olive oil to your pan. I love using cast iron for this dish. It can go from stove top to oven, bring it up to heat.
2When the pan is heated lay the fish skin side down, the salt and Pepper will create the crispiness on the skin, when you see the flesh becoming opaque and you see the skin curling on the sides it's time to turn it.
3Cook other side to your liking. Remember if you like your Salmon, medium rare remove when the middle is just about warmed through the residual heat will cook it to perfection.
4Add the butter, and add the juice of the one Lemon, minced the Dill. Heat it through then spoon over the fish. Thinly slice the remaining Lemon you can lay on the side this gives it a wonderful aroma.
This can be served with some creamy warm Colcanon. Enjoy