Salmon in Lemon-Dill Sauce

Ingredients

  • 4 (5 ounce) salmon fillets
  • 5 tablespoons fresh lemon juice, divided
  • 3/4 teaspoon dried dill weed
  • 3/4 teaspoon lemon pepper
  • 10 tablespoons butter, divided
  • 1 shallot, minced
  • 1 tablespoon white wine vinegar
  • 5 tablespoons white wine, divided
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon dill weed
  • 1 teaspoon parsley
  • 1 teaspoon dried thyme
  • salt and white pepper to taste

Directions

  1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
  2. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
  3. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Penne With Smoked Salmon and Cream Cheese Sauce

Ingredients

  • penne or your favourite shaped pasta, long pastas like spaghetti don’t work as well
  • 1 cup room temperature cream cheese
  • 1 bunch of fresh dill, chopped
  • 4 green onions, sliced
  • 1 lemon, juiced and zested
  • 1 heaping spoonful of Dijon mustard
  • 1/4 cup capers
  • 8 ounces smoked salmon, or more (of the backyard smoked variety)
  • Sprinkled sea salt and freshly ground black pepper, to taste

 

Directions

  1. Bring a large pot of salted water to a boil. Season it liberally with salt until tastes like a day at the beach. When it boils furiously add your choice of pasta. Cook to el dente, until the pasta is cooked through, but still pleasantly chewy. Scoop out 1 cup or so of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water, perhaps 1/2 cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot, toss well, melting the cheese and forming the creamy sauce. Season with salt and pepper. Serve immediately.

Pinwheel of Salmon Stuffed with Shrimp and Lobster

Since planks are made of wood they will catch fire. Please use caution and follow these tips when planking. Always use water soaked planks before grilling. Use untreated western red cedar planks. Have a fire extinguisher at the ready. Never leave your grill when planking. Periodically check that the plank is not on fire. In the event of flames, reduce burner temperature, open lid, douse the fire with a squeeze bottle of water, close lid and continue planking. Be aware of the wind direction when planking. Never open grill lid into the wind. Stand with your back to the wind when opening the grill to avoid the smoke from getting in your eyes. Do not use planks more than once. Allow planks to fully cool before discarding. Use a large bucket of cold water to cool the planks after cooking.

1 x 1 ½ - 2 lb. center cut fillet of salmon, boneless, skinless, pin bones removed and squared
1 cup precooked baby shrimp
1 cup precooked lobster, coarsely chopped
½ - 1cupsoftened cream cheese
½ cup shredded Mozzarella cheese
2 tbsp. bread crumbs
2 clovesgarlic, minced
½ mediumred onion, finely chopped
drizzle oil
¼ cup fresh dill, coarsely chopped
pinch salt
½ lemon, juiced
Special Equipment:
2 1-inch thick x 12-inch long x 8-inch wide untreated cedar plank, soaked in cold water for at least 1 hour

Into a large bowl, combine the shrimp, lobster, cream cheese, mozzarella cheese, bread crumbs, garlic, red onion, oil, dill and salt. With your hands, mix the mixture to thoroughly combine. Set aside.

With a knife, slice down the squared side of salmon cutting ¾ of the way through to butterfly. Spread the salmon out evenly and lay the cream mixture onto the bottom half of the butterflied salmon and spread into an even layer.

Beginning on the cut side, roll up the salmon into a tube. Transfer to a plate, cover and refrigerate for 1 hour to allow the fish and filling to firm up.

Preheat grill to high, about 550-600°F.

Remove the salmon roll onto a cutting surface. Cut the salmon roll into 1 ½-inch to 2-inch pinwheels and fit 3 to 4 onto each presoaked plank.

Place planked salmon pinwheels in the centre of grill. Close lid and bake for 20 to 25 minutes until cooked to medium, being careful not to open the lid during grilling. Remember, there is no need to turn the salmon.

Squeeze the juice of half a lemon over the planked salmon pinwheels before removing from grill. Using a pair of tongs and barbecue gloves, remove the smoking plank from grill and place onto another plank or heat resistant surface and serve immediately.

Serves 6 to 8