Lemon dill sauce
(prepare at least one day in advance):
1/4 cup minced white onion
1/4 cup minced dill pickle
2 tsp. fresh dill, minced
1 tbsp. fresh lemon juice
1 1/4 cups mayonnaise
(Makes more than required for two entres, but it's great on other foods.) Blend all of the ingredients lightly, then cover and refrigerate.
2 tbsp. unsalted butter
2 tbsp. minced onion
2 tbsp. minced green or red pepper
1 tbsp. chopped dill
1 tsp. minced fresh garlic
1 tsp. chopped parsley
Water to cover
2 8-oz. filets of wild-caught Alaskan salmon
Heat poaching liquid to a simmer to blend the flavors, add salmon and cover. Poach salmon only three or four minutes at a simmer, then carefully remove from the liquid. Brush with oil or melted butter and place on the broiler. Broil for three minutes per side, or until the flesh is just translucent in the center.
Remove to serving plate and anoint with the lemon dill sauce. Sprinkle with a bit of minced dill and serve with a lemon wedge.
We have been serving this dish for more than 25 years. Little has changed in its preparation, except a switch to wild-caught Alaskan salmon. This entre is part of our monthly rotation.
Submitted by owner Ken King