Salmon with wine, lemon, onion and dill

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: dinner, easy, healthy cooking, high protein, omega-3

Ready In: 25 minutes
Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 2

The flavours of wine, lemon, onion and dill add that special something but without taking away from the magnificent flavour of the salmon. I've adapted the recipe taking inspiration I spotted at Thermador.

Ingredients

2 Atlantic salmon cutlets or fillets (about 400g)
FOR THE SAUCE:
2 teaspoons olive oil
1 clove garlic, crushed
1/2 red onion, finely diced
2 green shallots, finely chopped
1/2 cup dry white wine
Zest and juice of 1 lemon
1 tablespoon chopped fresh dill
freshly ground black pepper
SERVE WITH:
Roasted baby potatoes
Steamed broccoli
1 lemon, quartered

Nutrition per serve

2380 Kilojoules (560 Calories), 29 g fat (including 7 g saturated fat), 11 g carbohydrate, 4 g fibre, 140 mg sodium. Read our nutrition rating system.

Directions

1. In small saucepan, heat 1 teaspoon of the oil and cook the garlic, onion and shallots over moderate heat for 2 minutes until softened. Add wine and lemon juice, reduce heat and leave to simmer for another 2 minutes until reduced. Remove from heat and set aside.

2. Heat barbecue or sauté pan or char-grill pan over medium heat. Spray or brush salmon with oil and coat with lemon zest. Add to pan and cook 3-5 minutes on each side.

3. Serve salmon topped with white wine sauce, herbs and pepper alongside lemon wedges, potatoes and broccoli.

Variations

No dill? Substitute parsley, chives or basil.
No salmon? Use any firm fish fillets such as fresh tuna or swordfish.
No broccoli? Swap for green beans, asparagus, zucchini or a mixed leaf green salad.
No potato? Cook up some quinoa or brown rice.