Salmon with wine, lemon, onion and dill
- Ready In: 25 minutes
- Prep Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
The flavours of wine, lemon, onion and dill add that special something but without taking away from the magnificent flavour of the salmon. I've adapted the recipe taking inspiration I spotted at Thermador.
Ingredients
- 2 Atlantic salmon cutlets or fillets (about 400g)
- FOR THE SAUCE:
- 2 teaspoons olive oil
- 1 clove garlic, crushed
- 1/2 red onion, finely diced
- 2 green shallots, finely chopped
- 1/2 cup dry white wine
- Zest and juice of 1 lemon
- 1 tablespoon chopped fresh dill
- freshly ground black pepper
- SERVE WITH:
- Roasted baby potatoes
- Steamed broccoli
- 1 lemon, quartered
Nutrition per serve
2380 Kilojoules (560 Calories), 29 g fat (including 7 g saturated fat), 11 g carbohydrate, 4 g fibre, 140 mg sodium. Read our nutrition rating system.
Directions
1. In small saucepan, heat 1 teaspoon of the oil and cook the garlic, onion and shallots over moderate heat for 2 minutes until softened. Add wine and lemon juice, reduce heat and leave to simmer for another 2 minutes until reduced. Remove from heat and set aside.
2. Heat barbecue or sauté pan or char-grill pan over medium heat. Spray or brush salmon with oil and coat with lemon zest. Add to pan and cook 3-5 minutes on each side.
3. Serve salmon topped with white wine sauce, herbs and pepper alongside lemon wedges, potatoes and broccoli.
Variations
- No dill? Substitute parsley, chives or basil.
- No salmon? Use any firm fish fillets such as fresh tuna or swordfish.
- No broccoli? Swap for green beans, asparagus, zucchini or a mixed leaf green salad.
- No potato? Cook up some quinoa or brown rice.
Recipe developed by Airlie Lacy.
