MUSTARD DILL SAUCE - TO SERVE WITH SALMON
This sauce is a perfect pairing with salmon. Scandinavians often pair salmon with dill and mustard sauce. I think they know what they're doing!
Provided by LifeIsGood
Categories Sauces
Time 15m
Yield 3 Cups
Number Of Ingredients 9
Steps:
- Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.
DILL MUSTARD SAUCE
Make and share this Dill Mustard Sauce recipe from Food.com.
Provided by ngibsonn
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill.
- Cover, and refrigerate until serving.
MUSTARD DILL CREAM SAUCE
Make and share this Mustard Dill Cream Sauce recipe from Food.com.
Provided by Bertie Burroughes
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes Reduce heat to medium-high.
- Add whipping cream and simmer until reduced by about 1/3- 2 or minutes.
- Add Dijon mustard and dill.
- Simmer 2 minutes to blend flavors.
- Season sauce to taste with salt and pepper.
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
GRILLED PICKLES WITH DILL MUSTARD DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.
- For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.
- Let the pickles cool to room temperature before serving with the dipping sauce.
FRESH DILL SAUCE
Steps:
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
DILL MUSTARD
Steps:
- Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.
GRAVLAX WITH MUSTARD SAUCE
Steps:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
- Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
- Yield: 3/4 cup
BAKED SALMON WITH MUSTARD-DILL SAUCE
Make and share this Baked Salmon with Mustard-Dill Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the first 4 ingredients.
- Add salt and pepper to taste and blend well.
- Allow to stand at room temperature for 1 hour.
- Lightly grease or oil a baking sheet.
- Put salmon, skin side down, on baking sheet.
- Sprinkle with garlic, salt and pepper.
- Spread with 1/3 cup of sauce.
- Bake at 400 degrees for 20 minutes or until just opaque in the center.
- Serve with the rest of the sauce.
DILL SAUCE
This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.
Provided by Lisa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g
LOW CARB BAKED SALMON WITH MUSTARD AND DILL SAUCE
Low card Salmon fish dish
Provided by annabob5
Time 20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Pre heat oven to 180c
- For the sauce: in a mixing bowl combine sour cream, dill, mustard and season with salt and pepper.
- For Salmon: Line a baking tray with baking paper, rub the salmon around in the sauce so it is coated. Place on tray and bake in the oven for 8-10 mins. Every now and then spoon some more sauce onto the salmon.
- For noodles: cook noodles in pan of simmering water for the designated time. Once cooked drain and allow to steam. Heat a medium sized frying pan, add coconut oil and throw in the onion and garlic and cook for 1-2 mins before adding the noodles. Add any remaining sauce from the salmon cook for 1-2 mins just to coat the noodles in sauce and warm through. To serve: Serve the noodles with the salmon flaked through or whole, add the greens or your choice.
GRILLED SALMON WITH MUSTARD DILL SAUCE
Make and share this Grilled Salmon With Mustard Dill Sauce recipe from Food.com.
Provided by Oolala
Categories Very Low Carbs
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Placed rinsed salmon in a shallow baking dish with skin side down.
- Combine all ingredients for sauce in a small bowl and whisk until well blended.
- Brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
- Over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
- Arrange salmon on a serving platter and spoon remaining sauce over pieces.
- Garnish with dill and serve.
BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
MUSTARD DILL SAUCE
Categories Condiment/Spread Sauce Milk/Cream Mustard Quick & Easy Dill Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.
CHICKEN IN DILL MUSTARD SAUCE
Categories Chicken Mustard Sauté Quick & Easy White Wine Shallot Dill Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
- Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.
GLAZED SALMON FILLETS WITH DILL MUSTARD SAUCE
Steps:
- Make glaze and sauce:
- In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.
- Preheat broiler and grease a broiler pan or jelly-roll pan.
- Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan. (Cook 1 at a time if broiler is small.) Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.
- Serve salmon warm or at room temperature with sauce.
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