Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White