Easy Salmon with Dill Dijon Sauce
4 6- to 7-ounce Multiexport farmed
salmon fillets (skinless)
Kosher salt and freshly ground
1½ tablespoons olive oil
3½ tablespoons unsalted butter, divided
Preheat the broiler to high. Place salmon in a broiler pan. Season to taste with
salt and pepper. Broil on the upper-middle oven rack until it is opaque in color
and flakes easily, about 8-10 minutes.
In a saucepan, combine oil and 1 tablespoon butter. Heat over medium-high
1 small shallot, finely chopped
½ cup dry white wine
1½ tablespoons Dijon mustard
2 tablespoons chopped fresh dill,
plus more for garnish
1 cucumber, thinly sliced
heat until the butter melts. Add shallot and cook until soft, about 1-2 minutes.
Add wine and cook until reduced by half, about 3 minutes, whisking occasionally.
Reduce the heat to low and whisk in mustard, dill, ¼ teaspoon salt and 1⁄₈ teaspoon
pepper. Remove from the heat and add the remaining butter to the sauce in
small pieces, whisking until blended.
Place the salmon on individual plates, spoon the sauce over the top and sprinkle
with dill. Serve with the cucumber slices. Makes 4 servings.
Variation: Add some fresh lemon juice to the salmon prior to broiling.