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