Salmon with Lemon Dill Butter Sauce Preparation: 30 minutes Cooking: 20 minutes Serves: 4 guests 4 (8-ounce) salmon fillets Salt and freshly cracked black pepper 1 whole lemon, peeled and sliced (no white left on lemon) ½ cup white wine 1 large sprig thyme 1 tablespoon shallots, peeled and chopped ¼ cup heavy cream ½ pound cold, unsalted butter, diced into 1-inch cubes 1 tablespoon dill, chopped
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Season salmon fillets with salt and pepper. Mark fillets on grill and finish cooking on a tray in a 400-degree oven for about 5 minutes. Lemon Dill Butter Sauce: In a small saucepan, reduce lemon, wine, thyme, and shallots by half. Add heavy cream and reduce until thickened. Lower heat and add butter, one cube at a time, stirring constantly (do not boil or sauce will break). When you have added all the butter and it has melted, strain through a fine strainer and season to taste. Add chopped dill. Place salmon fillets on plate and ladle about 1½ ounces of Lemon Dill Butter Sauce on top of each one.
