Lemon Dill Butter Sauce Recipes

SALMON WITH LEMON-DILL BUTTER

Steps:

• Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

SALMON WITH BUTTER LEMON DILL SAUCE

Steps:

• Preheat oven to 325. Get out a rimmed cookie sheet.
• Mix together coriander and salt. Debone fish. Sprinkle coriander mixture evenly over flesh side of fish. Set aside.
• Heat non-stick pan over med-high heat. Melt ghee. Place filets skin side down. Cook 3 minutes. Flip. Cook three more minutes. Place filets in rimmed cookie sheet and put in pre-heated oven.
• Combine bone broth, heaving whipping cream, sour cream, and pepper to a small bowl. Whisk and set aside.
• Using the same pan you used for the fish (I tend to simply wipe it clean with a paper towel), melt the butter over med-high heat. Add garlic paste and cook about one minute, until fragrant. Turn down the heat to medium-low and add cream mixture, using a whisk to stir. Add dill. Stir over medium-low heat for 5 minutes. Reduce heat to low. Add lemon, whisk. Remove fish from oven and place in pan, skin side down. Spoon butter dill sauce over each filet and cook additional 2 minutes and continue to spoon sauce over the top. Remove from heat and plate.

LEMON DILL BUTTER

Steps:

• Wash and finely chop or mince the dill leaves. Zest and juice the lemon.
• Cut the stick of butter into 6 or 8 pieces, and place in a mixing bowl.
• Use a fork to mash the butter until is softened.
• Slowly add the chopped dill, lemon zest, lemon juice, salt and pepper. Continue to mash the butter with each addition until all the ingredients are thoroughly combined.
• Transfer the mixture to a small bowl and cover with a lid or plastic wrap and refrigerate until serving time.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

LEMON DILL BUTTER SAUCE

Steps:

• Heat garlic and pepper: In a skillet over medium heat, sauté minced garlic with a tablespoon of the butter. comes fragrant (about 30 seconds - be careful not to brown), remove from heat and stir in the rest of the ingredients (dried dill, lemon juice, and salt and pepper). Then, pour into a serving bowl.
• Make the clarified butter: In that same pan over medium heat, add the rest of the butter and heat it until it melts. Turn off the heat and use a spoon to skim off the white solids from the surface of the butter until it's clear.
• Finish and serve: Pour the clarified butter into the serving bowl with the dill mixture. Stir and serve immediately.

ASPARAGUS WITH LEMON, DILL BUTTER SAUCE

Steps:

• Clean and snap off the woody ends of the asparagus.
• In a large skillet add olive oil and butter and melt.
• Add dill, asparagus and lemon juice and saute 15 minutes until asparagus is done but still has a crispness to it.

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.