I first made this recipe when we lived in Alaska and my husband did a lot of fishing. Dill is a wonderful complement to salmon. —Joan Peterson, Colorado Springs, Colorado
- 1-1/2 cups water
- 1 medium onion, sliced
- 1 tablespoon lemon juice
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt
- 4 salmon steaks (1 inch thick)
- DILL SAUCE:
- 1 tablespoon finely chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups milk
- In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon. Yield: 4 servings.
Originally published as Salmon Steaks with Dill Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p65
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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