Wild Salmon with Dill Cream Sauce

Last Updated on December 7, 2018

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!

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Sockeye Salmon with Cream Dill Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Course: Lunch

Servings: 2

Author: Fiona Maclean

Ingredients

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

Instructions

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
2. Warm the oil and butter in a frying pan to a medium heat
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
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.
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.