Poached salmon with dill sauce is elegant enough for guests, yet easy enough for a weeknight dinner. Moist, tender and ...

When a small amount of fresh dill is added to things like crunchy salads, salad dressings, and comforting soups, the dish is ...

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.

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.

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.

Make a dill spread: In a bowl, whisk together the mayonnaise, dill, a generous ½ teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.

It's all about thoughtfully building flavor, and nowhere is this more evident than in the following 12 summertime skillet ...

Ingredients Salmon: 1 6-lb. whole salmon, scaled and gutted, gills removed Salt and freshly ground black pepper 2 lemons, sliced thin 3 sprigs fresh thyme 3 sprigs fresh rosemary 3 bay leaves 3 ...

Mix salmon, whole-wheat breadcrumbs, egg whites, capers, no salt seasoning and pepper. Combine yogurt, dill, and lemon juice; set aside. Form into 8-10 patties. In a large frying pan, bring the ...

The expansive salad bar at the Log Jam Restaurant in Lake George, New York, which I visited recently, made me feel like a time traveler. It shuttled me back to the all-you-can-eat spreads that ...

1 large lemon, zest and juice, divided 1/3 cup plain Greek yogurt 1 tablespoon capers, rinsed, chopped 8-10 fresh basil leaves, chopped or torn 1 lb. salmon fillets, skin removed, finely chopped 1 ...