Rosellini's Broiled Salmon With Dill Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6six-ounce salmon fillets
- Olive oil
- ¼cup dry white wine
- 2teaspoons chopped shallots
- 2tablespoons chopped dill
- 2teaspoons lemon juice
- ½pound cold butter, cut in small pieces
Nutritional analysis per serving (6 servings)
661 calories; 56 grams fat; 25 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush salmon with oil and broil until it flakes, 4 to 5 minutes. Remove to heat-proof serving plate and keep warm.
- Step 2
Meanwhile, heat wine and shallots to boiling in saute pan. Add dill and lemon juice and reduce to three tablespoons. Let cool.
- Step 3
Place pot over low heat and gradually add butter, piece by piece, whisking constantly until mixture thickens. Pour over salmon fillets and serve.
Private Notes
Comments
Wow! I did elect to fry/poach the salmon in a skillet in butter and a honey lemon pepper seasoning, a bit due to the fact that I can't keep my eye on the fish under the broiler, and tend to dry it out. The lemon dill butter was a winner! The leftovers will be blended into scrambled eggs for my salmon loving daughter tomorrow. Crowd pleaser!