Baked Salmon with Lemon Butter Dill Sauce
This Northwest favorite is full of good Omega 3 fats with a rich, creamy sauce that melts in your mouth.
4 – 4-6 oz Salmon Filets (or 1 large Filet)
1 Cup dry White Wine
2 Shallots, finely diced
2 Cloves Garlic, minced
¾ Cup Butter, cut into small cubes
3 Tablespoons Dill, chopped
3 Tablespoons Lemon Juice
Salt and Pepper to taste
Directions
Brush the Salmon with a little Olive Oil, then season with salt. Bake at 350 degrees until the fat starts to render from the Salmon, 10-15 minutes depending on the thickness.
Cook the wine and shallots in a saucepan over medium heat stirring occasionally, add garlic just before the wine almost evaporates. (if you add the garlic too early it may burn and leave a bitter taste). Remove pan from the heat and whisk in the butter a couple cubes at a time until melted and the sauce is thick and creamy. Stir in the dill and lemon juice. Spoon the sauce over the Salmon.
