Ingredients You'll Need Salmon fillets – you'll need 1 to 1.5 lbs, and depending on the cut of your salmon, this could be 2 to 4 fillets.

1 1/2 teaspoons minced fresh dill (do not use dried dill here) In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper.

Place half the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar and peppercorns over the dill. Top with the other half of the fish, skin side up.

Mix butter and flour for sauce thoroughly. To reserved salmon liquid, add enough water or milk to make 3/4 cup. Cook sauce ingredients together until smooth; add fresh dill. Serve over fish cakes.

Cream of Tomato-Dill Soup with Shrimp 3/4 pound medium (25 to 31 count) unshelled shrimp 2 cups reduced sodium chicken broth 5 tablespoons unsalted butter, divided use 1 medium rib celery, finely ...

Make ahead: The pasta needs to be cooked and chilled at least 30 minutes and up to 3 days before making the salad. Storage: Refrigerate the salad for up to 2 days. Before eating, let sit on the ...

2 shallots, sliced thin 1 small zucchini, shaved into ribbons 8 oz cubed salmon, skin removed 1 lb fresh fettuccini 1 Tbsp chopped tarragon 2 Tbsp chopped dill 2 Tbsp chopped parsley 4 Tbsp extra ...

4 servings (makes 7 cups salad) Active time: 30 mins; Total time: 1 hour In this satisfying, main-course salad, pasta shells are tossed with salmon, celery and onion in a creamy, dill-flecked ...