Wild Alaskan Salmon with Lemon Dill Sauce
Wild Alaskan Salmon with Lemon Dill SauceMeghan 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
- 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.