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Salmon Fillets With Dill Mousseline


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  • 1/3 cup heavy cream
  • 4 salmon fillets - (abt 6 to 8 oz ea)
  • 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoons chopped fresh dill divided
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoon finely-chopped onion
  • 2 egg yolks
  • 5 tablespoons butter melted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper


Servings 4


Step 1

Heat oven to 375 degrees. Whip cream with a whisk or electric beater until soft peaks form; set aside.

Line a baking pan with aluminum foil. Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small bowl.

Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan. Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.

While salmon is baking, prepare Hollandaise: Place egg yolks, lemon juice, salt and pepper in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly. Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.

This recipe yields 4 servings.

Carbohydrates: 2.5 grams
Net Carbs: 2.5 grams
Protein: 36 grams
Fat: 46 grams
Calories: 578

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