Salmon with Dill Cream Sauce

Recipe - UPTOWN MINNEAPOLIS

Prep Time45 Minutes

Servings4

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

Heat oven to 375 F.
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.
To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
Pour in the white wine and let it simmer for 1 minute.
Add chicken stock and cream; return mixture to a simmer.
Stir in chopped dill. Add salmon to the pan seared side up.
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

Servings

Shop Ingredients

Makes 4 servings

3 tablespoons grapeseed oil

L&B Grapeseed Oil, 16.9 Ounce

Deal

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$4.99 was $5.69$0.30/oz

1 pound salmon, skin off, cut into 4 portions

Sixty South Pure Antarctic Salmon Fillets, 1 Pound

Deal

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$13.99/lb was $19.19/lb$13.99/lb

1 bunch carrots, peeled and roughly chopped

Cal-Organic Farms Bunched Organic Carrots with Green Tops, 1 Each

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$4.19

3 medium parsnips, peeled and roughly chopped

Unwaxed Parsnips, 0.33 Pound

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$1.05 avg/ea$3.19/lb

1 small celery root, peeled and roughly chopped

Celery Root, 1.5 Pound

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$9.29 avg/ea$6.19/lb

2 tablespoons butter

Minnesota Creamery Unsalted Butter, 1 Pound

Deal

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$4.49 was $4.99$4.49/lb

3 garlic cloves, minced

Fresh Garlic Bulb, 0.2 Pound

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$1.44 avg/ea$7.19/lb

2 shallots, roughly chopped

Shallots, 0.13 Pound

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$0.80 avg/ea$6.19/lb

½ cup white wine

Alessi White Wine Vinegar, 12.75 Ounce

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$4.09$0.32/oz

½ cup chicken stock

Swanson Chicken Stock, 32 Ounce

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$3.25$0.10/oz

1 cup heavy cream

Prairie Farms Premium Heavy Whipping Cream, 16 Ounce

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$5.69$0.36/oz

2 tablespoons fresh dill, chopped

L&B Fresh Dill, 0.75 Ounce

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$3.69$4.92/oz

Directions

Heat oven to 375 F.
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.
To the hot pan, add carrots, parsnips and celery root; sauté for 5-7 minutes.
Lower heat and add butter, garlic and shallots. Sauté until the vegetables are tender.
Pour in the white wine and let it simmer for 1 minute.
Add chicken stock and cream; return mixture to a simmer.
Stir in chopped dill. Add salmon to the pan seared side up.
Place pan in oven and bake for 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve hot.