Meghan MacGillivray
The salmon is complemented by the creamy lemon dill sauce, and asparagus and potatoes round out this dish.

Wild Alaskan Salmon with Lemon Dill Sauce

Meghan MacGillivray

Serves 4 People

 

INGREDIENTS:

4 small filets of wild Alaskan salmon, skin on

Cream Sauce:

1 small bunch of dill, minced with 4 fronds saved for garnish

1/2 cup light cream cheese

1/3 cup light sour cream

2 tbsp. non-fat milk

1 lemon, squeezed

zest of 1 lemon

3 russet potatoes, peeled and sliced thin on a mandolin, 1/3 inch thick

salt and pepper

olive oil

16 stalks of asparagus, bottoms removed

1 lemon, squeezed

zest of 1 lemon

 

DIRECTIONS:

• Season the salmon with salt and pepper, set aside.
• Combine the cream sauce ingredients in blender or by hand. Adjust the consistency of the sauce until it is not too runny, or thick. It should be creamy and light.
• Heat skillet with olive oil and place potato slices in bottom so they form a disk, season with salt and pepper. Once they are fried and crispy on one side, flip. Repeat until you have 4 disks.
• Season the asparagus and gently saute in pan with olive oil. Add lemon and zest and cook until just slightly cooked through.
• Heat pan with olive oil and add salmon, skin side down. Cook 5-7 minutes until the skin is crispy and then flip. Cook another 2 minutes until salmon is cooked on outside and medium rare in the center.
• Plate the potatoes on one side of the plate with the salmon on top, skin side down.
• Add a small amount of the cream sauce on top of the salmon and garnish with dill.
• Add 4 stalks of asparagus to each plate, with another dollop of cream sauce.