#lemon dill butter sauce

[phandroids]

Main Dishes Recipe

Salmon is baked in lemon dill butter sauce for this quick, easy, light, yet delicious recipe. The fresh flavors complement the fish perfectly.

[xaviercasanueva]

Salmon with Lemon and Dill This recipe is quick, simple, healthy, yet mouthwatering because it bakes the salmon in a lemon dill butter sauce. The fish is perfectly complemented by the tangy flavors.

[we-takurosu]

Recipe for Salmon with Lemon and Dill This recipe is quick, simple, healthy, yet mouthwatering because it bakes the salmon in a lemon dill butter sauce. The fish is perfectly complemented by the tangy flavors. 1 tablespoon dried dill weed, 1/4 cup butter melted, freshly ground black pepper to taste, 1 pound salmon fillets, 1/4 teaspoon garlic powder, 5 tablespoons lemon juice, sea salt to taste

[gallusrostromegalus]

have a trout

Thank you!

[morethansalad]

Vegan Fish, Chips & Mushy Peas

[beastofwant]

I want to make SOME sort of tasty simple salmon and pasta dish with parmigiano reggiano and lemon but I cannot for the life of me remember any recipe

[totalutfrysning]

Seafood Main Dishes Recipe

This salmon fillet is prepared quickly and simply with a fresh lemon-dill sauce that contains creamy melted butter, white wine, and garlic.

[flirtlikeafrenchgirl]

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce This salmon fillet is prepared quickly and simply with a fresh lemon-dill sauce that contains creamy melted butter, white wine, and garlic.

[selinakylesquad]

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce This salmon fillet is prepared quickly and simply with a fresh lemon-dill sauce that contains creamy melted butter, white wine, and garlic.

[kannoaya]

Creamy Parmesan Sauce for Fish - Fish

[mattotomato]

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce - Seafood Main Dishes

[askwhatsforlunch]

Dill and Schnapps Hollandaise

This Dill and Schnapps Hollandaise Sauce, delicately fragrant with the aniseed-y herb and a bit decadent with  homemade schnapps is just beautiful generously poured over poached fish, and I reckon it would make special Eggs Benedict, too!

Ingredients (makes about 1 cup):

1/2 a large lemon

1 sprig Garden Dill

2 large egg yolks

1 1/2 heaped teaspoon Dijon Mustard

2 ½ tablespoons cold unsalted butter, cut into small chunks

1 tablespoon Citron och Dillsnaps (Lemon and Dill Schnapps)

Thoroughly squeeze the juice of the lemon. Finely chop Dill.

Fit a small bowl over simmering water, and whisk mustard, egg yolks, Dill and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened.

Then, without stopping whisking, add Citron och Dillsnaps until well-blended and smooth.

Serve Dill and Schnapps Hollandaise Sauce with Salmon in Aspic,  Asparagus or Eggs Benedict.

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[recipeshub24]

Golden Seared Cod with Herb Butter Sauce recipe

Ingredients:

4 (6-ounce) cod fillets

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

4 tablespoons unsalted butter

1 garlic clove, minced

Juice of 1/2 a lemon

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, snipped

Directions:

Prep the Fish:

Pat the cod fillets dry with paper towels, then season generously with salt and pepper on both sides.

Sear the Cod:

Heat the olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Carefully lay the cod fillets in the hot oil and sear for about 4 minutes on the first side, until the underside is golden and crisp.

Gently flip the cod with a spatula and continue to cook for about 3 more minutes, or until the fish is opaque and flakes easily with a fork.

Make the Sauce:

Transfer the cod to a warm plate and tent loosely with foil to keep it warm.

Lower the heat to medium, then add the butter and minced garlic to the skillet. Cook until the butter has melted and the garlic is aromatic, about 1 minute.

Remove the skillet from the heat and stir in the lemon juice, parsley, dill, and chives.

Serve:

Spoon the warm herb butter sauce generously over the cod fillets and serve immediately.

Variations & Tips:

Fish Alternatives: Not a fan of cod? This recipe works beautifully with other white fish like halibut or tilapia.

Add a Zesty Touch: Incorporate some lemon zest into the herb butter for an extra pop of flavor.

Using Dried Herbs: If fresh herbs aren’t available, you can use dried ones—just use them sparingly since they’re more concentrated.

Reheating Leftovers: If you have leftovers, store them in an airtight container and reheat gently in the oven to maintain the texture of the fish.

This dish is all about bringing simplicity and elegance to your table with minimal effort but maximum flavor. Remember to give each piece of fish enough space in the pan to ensure a good sear, and you’ll have a restaurant-worthy dish right at home. Enjoy the process and the delicious results!

[shoku-and-awe]

Veggie lunch! Featuring @baronmagikcarp's delicious peasant bread (halved), roasted beets with dill sauce, and green beans with almonds. Recipes behind the cut. Yes, emotionally I still feel like some kind of fuzzy mold growing inside a forgotten tupperware but this was very tasty and fun to eat.

The bread looks like it has a very dense crumb (my yeast may be dead or dying; time to check!), but the texture was extremely pleasant and doughy. It was delicious and very crusty! My husband said it was the highlight of the meal, and I ate so much I feel slightly sick, but I still want more.

Beets: Wash, wrap tightly in foil, and roast at 210C until slightly soft. (This took at least an hour? I did it yesterday.) Chill, peel, slice, serve with dill sauce.

Dill sauce: Greek yogurt, fresh dill, green onion (supposed to be chive but they are still in winter hibernation), garlic, lemon, salt, pepper, and a little bit of mayo for fat. Mix it up. Taste continuously.

Green beans: While salted water is boiling, snip off bean ends and snap in half. Boil about 30 seconds, strain, and run under cold water until cold. Toast almonds in a skillet and add to green beans with melted butter, lemon juice, and salt and pepper to taste.

Peasant Bread　 (Thanks again, @baronmagikcarp!) Make: Two 14-ounce loaves

4 cups (512 grams) unbleached all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 2 1/4 teaspoons instant yeast 2 cups lukewarm water Softened unsalted butter for greasing

1) In bowl, whisk together dry ingredients 2) Add water, mix with rubber spatula until absorbed and sticky dough ball forms 3) Cover and let rise for 1 to 1 1/2 hours 4) Set rack in middle of oven and preheat to 425 F 5) Grease two 1-quart oven safe bowls 6) Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling towards center 7) Separate into two pieces and transfer to bowls to rise for 10 to 20 minutes uncovered 8) Transfer to oven and bake for 15 minutes, reduce heat to 375 F and bake for 17 to 20 minutes more, remove to cooling rack (if pale, cook for 5 minutes more), let cool for 15 minutes.

Note from shoku-and-awe: I had to make the following modifications knowing my oven and because either my yeast is dead or my kitchen is cold/inhospitable even when it feels warm. (I've generally had difficulties baking since we moved here, both with yeast and sourdough alike.)

My dough had barely risen after nearly 90 minutes, so I proofed it at 40C for maybe an hour and it still did not seem to need deflating in Step 6. I did score it, though!

Since my oven is weak, I baked it covered in a pre-heated pot for 15 minutes, then uncovered it and went for another 20.

[morethansalad]

WWII Mock Fish and Chips (Vegan)