Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup white wine
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp dried dill
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper, then place them in a baking dish.
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the white wine and lemon juice to the saucepan, and bring to a simmer.
5. Whisk in the heavy cream and dried dill, and continue to simmer for 2-3 minutes until the sauce thickens.
6. Pour the lemon cream sauce over the salmon fillets, making sure they are evenly coated.
7. Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Serve the salmon hot, with additional lemon cream sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 28g
- Saturated fat: 14g
- Cholesterol: 145mg
- Sodium: 120mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 34g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used as a substitute.
- White wine: Chicken or vegetable broth can be used instead.
- Dried dill: Fresh dill can be used instead, but use 3 times the amount.
Variations:
- Add chopped fresh parsley or chives to the lemon cream sauce for extra flavor.
- Use lime juice instead of lemon juice for a different citrus flavor.
- Top the salmon with breadcrumbs or Parmesan cheese before baking for a crispy crust.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before seasoning them, as this will help the seasoning stick better.
- Use a meat thermometer to check the internal temperature of the salmon - it should be 145°F.
- If the lemon cream sauce is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
- Store leftover salmon and lemon cream sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salmon and lemon cream sauce in the microwave or in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the salmon on a bed of steamed vegetables or rice for a complete meal.
- Garnish the salmon with lemon slices or fresh herbs for a pop of color.
Pairings:
- Serve the salmon with a crisp green salad and a glass of white wine for a light and refreshing meal.
Suggested side dishes:
- Steamed asparagus
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Check the internal temperature with a meat thermometer to ensure it is cooked to the correct temperature.
- If the lemon cream sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon and lemon cream sauce in the refrigerator within 2 hours of cooking.
Food history:
- Salmon has been a popular food source for thousands of years, and is prized for its high protein and omega-3 fatty acid content.
Flavor profiles:
- The lemon cream sauce adds a tangy and creamy flavor to the salmon, while the dill adds a subtle herbaceous note.
Serving suggestions:
- Serve the salmon with a side of roasted vegetables or a simple green salad for a balanced meal.
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