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Salmon with Dill Cream SauceSalmon with Dill Cream Sauce
Salmon with Dill Cream Sauce
Salmon with Dill Cream Sauce
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Salmon with Dill Cream Sauce
Salmon with Dill Cream Sauce
Prep Time45 Minutes
Servings4
0
Ingredients
3 tablespoons grapeseed oil
1 pound salmon, skin off, cut into 4 portions
1 bunch carrots, peeled and roughly chopped
3 medium parsnips, peeled and roughly chopped
1 small celery root, peeled and roughly chopped
2 tablespoons butter
3 garlic cloves, minced
2 shallots, roughly chopped
½ cup white wine
½ cup chicken stock
1 cup heavy cream
2 tablespoons fresh dill, chopped
Directions
  1. Heat oven to 375 F.
  2. In a large, oven-safe skillet, heat grapeseed oil over medium-high heat. Add salmon and sear until golden brown on the bottom. Remove salmon from pan and set aside.
  3. To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
  4. Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
  5. Pour in the white wine and let it simmer for 1 minute.
  6. Add chicken stock and cream; return mixture to a simmer.
  7. Stir in chopped dill. Add salmon to the pan seared side up.
  8. Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.
45 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
3 tablespoons grapeseed oil
International Collection Grapeseed Oil
International Collection Grapeseed Oil, 8.45 Ounce
$8.39$0.99/oz
1 pound salmon, skin off, cut into 4 portions
Sixty South Pure Antarctic Salmon Fillets
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
Deal
$13.99/lb was $18.99/lb$13.99/lb
1 bunch carrots, peeled and roughly chopped
Cal-Organic Farms Bunched Organic Carrots with Green Tops
Cal-Organic Farms Bunched Organic Carrots with Green Tops, 1 Each
$3.99
3 medium parsnips, peeled and roughly chopped
Unwaxed Parsnips
Unwaxed Parsnips, 0.33 Pound
$0.99 avg/ea$2.99/lb
1 small celery root, peeled and roughly chopped
Celery Root
Celery Root, 1.5 Pound
$8.99 avg/ea$5.99/lb
2 tablespoons butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 1 Pound
Deal
$4.49 was $4.89$4.49/lb
3 garlic cloves, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 shallots, roughly chopped
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
½ cup white wine
Tilia Argentina Chardonnay Wine
Age restricted item
Tilia Argentina Chardonnay Wine, 750 Millilitre
$11.99$0.02/ml
½ cup chicken stock
Swanson Chicken Stock
Swanson Chicken Stock, 32 Ounce
$3.19$0.10/oz
1 cup heavy cream
Prairie Farms Premium Heavy Whipping Cream
Prairie Farms Premium Heavy Whipping Cream, 16 Ounce
$5.49$0.34/oz
2 tablespoons fresh dill, chopped
L&B Fresh Dill
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz

Directions

  1. Heat oven to 375 F.
  2. In a large, oven-safe skillet, heat grapeseed oil over medium-high heat. Add salmon and sear until golden brown on the bottom. Remove salmon from pan and set aside.
  3. To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
  4. Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
  5. Pour in the white wine and let it simmer for 1 minute.
  6. Add chicken stock and cream; return mixture to a simmer.
  7. Stir in chopped dill. Add salmon to the pan seared side up.
  8. Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.