Salmon Fillets With Dill Mousseline

Salmon Fillets With Dill Mousseline
Salmon Fillets With Dill Mousseline

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • HOLLANDAISE SAUCE:

  • 2

    egg yolks

  • 5

    tablespoons butter melted

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

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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