Wild Salmon with Dill Cream Sauce

Alaskan Wild Salmon with Dill Cream Sauce:

Have you ever wondered about that deep red salmon you sometimes see in the supermarket?  For whatever reason, I thought ‘sockeye’ referred to the cut rather than to a particular type of salmon.  In fact, it’s a particular type of salmon – one of five found wild in Alaska.  Sockeye salmon has less than half the fat of normal farmed Atlantic salmon – and a higher level of protein.  It’s lower in calories too by about 20%.  So, although I haven’t tried to calorie count, if you go easy on the dill cream sauce this would make a great 5:2 diet fast day recipe too.

I believe that wild food, in general, is healthier and in the case of Alaskan seafood, it is easy to understand why.  Alaska has 34,000 miles of coastline and 3,000 rivers – it’s a vast wilderness and a perfect environment for salmon.  The fish lives wild in a clean,  natural environment and care is taken by fishermen to ensure sustainability using advanced fishing techniques to prevent overfishing.  Alaskan seafood has been carefully controlled now for nearly five decades.

I love salmon and this very simple recipe for sauteed Wild Alaskan Salmon with Dill Cream Sauce is a dish that can be made quickly with fish straight from the freezer!

Sockeye Salmon with Cream Dill Sauce

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Serves	2
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Fish, Milk
asdasdasdasd	Lunch, Main Dish, Salad
Misc	Serve Cold, Serve Hot

Ingredients

• 2 Sockeye Salmon Fillets
• 1 tablespoon Fresh Dill
• 1 tablespoon Cream Cheese (I used full fat home made ricotta)
• 20g Butter
• 1 teaspoon Olive Oil
• 1/2 Lemon (zest and juice)
• salt and freshly ground black pepper

Directions

Step 1	Chop the dill finely, reserving two sprigs for garnish. Mix the dill with the cream cheese, salt and pepper and the zest and juice of half a lemon
Step 2	Warm the oil and butter in a frying pan to a medium heat
Step 3	Add the fish, service side down and cook over a moderate heat. If you are cooking your fish from frozen, allow 4-5 minutes, if you are cooking fish which is not frozen, cook for a bare 2 minutes before turning
Step 4	Continue to cook the fish for a further 3 minutes if frozen. Then turn the heat up for the final minute, to crisp any skin. If you are cooking fresh fish, turn the heat up a little and just cook for 2 more minutes. The fish should be close to opaque with a little white albumen appearing on the surface.
Step 5	Serve the fish with seasonal green vegetables and with a generous teaspoon of sauce on top.

I used a full fat, homemade ricotta for this recipe.  But, if you are trying to cut calories, a low-fat cream cheese should work very well.

Any leftovers make a great chunky salmon pate, just flake the fish into the dill sauce and stir:)  I had enough left over for lunch the next day – served with half an avocado pear.  How healthy is that!

Want to try this recipe out?  Why not pin it for later?

Disclosure:  I was sent samples of Alaskan seafood and paid a fee to produce these recipes on behalf of the Alaska Seafood Marketing Institute.  All comments are editorially given.