Moist Salmon with Dill Sauce
Total TimePrep/Total Time: 20 min.
- 6 salmon fillets (4 ounces each)
- 1/2 teaspoon plus 2 tablespoons snipped fresh dill, divided
- 1/4 teaspoon pepper
- 4 teaspoons cornstarch
- 2/3 cup reduced-sodium chicken broth
- 1/3 cup evaporated milk
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/2 teaspoon dill and pepper. Fold foil around salmon and seal tightly.
- Grill, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork.
- In a small saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
- Open foil packets carefully to allow steam to escape. Serve salmon with dill sauce.
Nutrition Facts1 each: 238 calories, 13g fat (3g saturated fat), 71mg cholesterol, 213mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Dec 13, 2012
Easy and good.
Sep 26, 2012
I baked my foil packets in a 450 degree oven for 12 minutes. Very moist. The fresh dill sauce is really good.
Mar 16, 2011
awesome, easy sauce. Definitely a keeper!
Mar 10, 2011
I love both salmon and dill so it should be good.
Mar 10, 2011
YUM. Made the sauce with Tilapia, worked very well there too.
May 21, 2009
This was absolutely delicious. The only problem I had was that I didn't use reduced sodium broth and the sauce turned out a little salty for my taste. I recommend that you definitely use the reduced-sodium broth when you're making the sauce for this dish. Other than that its fabulous
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