This is a family favorite and one of the first sauces my uncle Bill, a chef, taught me how to make.
Back in high school this creamy, citrusy dill sauce served over salmon was in weekly rotation. It comes together fairly quickly, perfect for even the busiest schedules. While I love it over salmon this sauce would also pair well with white fish like halibut or with shrimp and scallops.
While I love fresh dill, I feel using dried dill in the sauce is best because the bits of herb don’t stick together though I love garnishing with bits of fresh dill. Don’t try to substitute the heavy cream with half and half, it will curdle with the lemon juice.
Add the wine, lemon juice, shallot and garlic to a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low then add the dried dill and simmer until the wine has reduced by just over half, about 10 minutes.
Whisk in the cream and continue to simmer over medium-low heat until the sauce has thickened, about 5 minutes. Whisk in the butter, one cube at a time until emulsified into the sauce. Season with salt, to taste.
For the roasted salmon:
Heat oven to 425ºF. Drizzle the salmon fillets with olive oil and season with salt and pepper. Add to a baking sheet and roast until just cooked through, about 15 minutes.
Add the salmon to plates and ladle the sauce over the top. Serve with rice and vegetables.
DID YOU MAKE THIS?
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