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Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce

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Want to impress your guests? Try this delectable one skillet dish featuring salmon fillets bathed in a creamy sauce flavored with garlic, shallots, white wine and fresh dill. Simple yet elegant, it's sure to be a hit!

serves 4 people

Ingredients

cost per recipe: $12.53

The price is determined by the national average.

  • 1 1/4

    pounds salmon fillet, skin removed (4 fillets)

  • 1/8

    teaspoon each salt and ground black pepper

  • 2

    tablespoons olive oil

  • 1/4

    cup minced shallot

  • 1

    clove garlic, minced

  • 1/4

    cup dry white wine

  • 1

    cup Swanson® Seafood Stock

  • 1/4

    cup heavy cream

  • 1

    tablespoon chopped fresh dill weed

view nutrition info

How to Make It

Step 1

Season the fish with the salt and black pepper.

Step 2

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the fish and cook for 3 minutes.  Turn the fish over and cook for 1 minute.  Remove the fish from the skillet.  Wipe the skillet clean with a paper towel.

Step 3

Heat the remaining oil in the skillet over medium-high heat.  Add the shallots and garlic and cook and stir for 3 minutes or until tender.

Step 4

Stir in the wine and cook for 3 minutes or until the wine is almost evaporated.  Stir in the stock and heavy cream and heat to a boil.  Reduce heat to medium.  Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often.  Stir in the dill.

Step 5

Return the fish to the skillet.  Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

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Made With
Swanson® Seafood Stock

Swanson® Seafood Stock

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Ratings & Reviews

(2)
  • Khamisi G.

    July 24, 2014

    So flavorful!

    My family loves gravy so I doubled up on the liquid ingredients. I also substituted by using heavy whipping cream because that's all the market had. I've made this recipe twice this month. It's a huge hit! Plus, it tastes just as good the next day for lunch leftovers. I make yellow rice and mixed Normandy veggies with it.

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  • LARRY M.

    March 4, 2014

    Easy but timing is key.

    This was a big hit. Everything went smooth but next time I will be careful to make sure the salmon is cooked more in the first step. In the last step, when I returned the salmon to the sauce pan that now had the sauce in it, I discovered the salmon needed more time to finish. As a result I had to cook it longer and the sauce began to reduce to near paste consistency. I added more stock and cream to get back to a sauce consistency as still had some on hand, but a panicky finish. Bottom line: Make sure you cook the fish sufficiently in the first step so you only need a few minutes in the pan during the last step.

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