Whole Wild Salmon Fillet with Mustard Sauce Recipe - Ben Towill. In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two- thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin.

1 side skin-on wild salmon (about 3 pounds), halved crosswise; 2 cups fennel fronds or fresh dill, coarsely chopped; 1/2 cup sugar. This flour-coated chicken gets browned to a delicate crisp before it’s bathed in a silky combination of dry white wine, heavy cream, chopped shallots, dried.

Cover. Refrigerate for 2 to 4 hours. Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper.

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste. We began including recipes that serve two in January of 2015 for smaller families, empty nesters, or date-night dinners for when the kids.

Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. Hamburger Recipe. For the price of a fresh piece of salmon, you can cure your own gravlax at. Method. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. Place half of the mixture into a.

Refrigerate the sauce until chilled, about 1. Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 1. Let the salmon rest for 1. Serve with the mustard sauce.