Creamy Dill Sauce for Salmon or Trout
A deliciously creamy dill sauce perfect for enhancing the flavor of salmon or trout.
Equipment
- Skillet
- Mixing Bowl
- measuring cups
- Measuring Spoons
- Knife
- Cutting board
Ingredients
Dill Sauce
- ¾ cup sour cream (can substitute with Greek yoghurt)
- 2 teaspoon Dijon or hot English mustard (for extra kick)
- ½ teaspoon garlic powder (or 1 small clove, minced)
- 2 ½ tablespoon fresh dill (finely chopped)
- 1 teaspoon lemon zest
- 1 - 2 tablespoon lemon juice
- 2 tablespoon milk (or olive oil, for richness)
- ¼ - ½ teaspoon salt
- ½ teaspoon white sugar
Fish
- ½ - 1 tablespoon oil
- 4 pieces salmon or trout fillets (125g / 4oz each)
- salt and pepper to taste
Instructions
Preparation
- Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can – if using fresh garlic, set aside for 20 min.
- Pat fish dry with paper towel. Sprinkle with salt and pepper.
- Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 ½ minutes.
- Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
Notes
You could use Greek Yoghurt instead of sour cream. It is slightly more tangy and low fat tends to be less creamy.
Nutrition
Serving: 208servingsCalories: 397kcalCarbohydrates: 4.2gProtein: 42gFat: 22.8gSaturated Fat: 7.6gCholesterol: 129mgSodium: 305mgPotassium: 832mgSugar: 1.1gVitamin A: 450IUVitamin C: 5.8mgCalcium: 170mgIron: 4mg
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