Salmon Fillets in Dill-Peperoncini Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon vegetable oil
- 1 cup half-and-half
- 2 tablespoons chopped fresh dill
- 4 lemon wedges
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- Carbohydrate 6 g(2%)
- Cholesterol 116 mg(39%)
- Fat 33 g(51%)
- Fiber 1 g(3%)
- Protein 37 g(74%)
- Saturated Fat 10 g(49%)
- Sodium 157 mg(7%)
- Calories 477
Preparation Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter. Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste. Pour sauce over salmon and serve with lemon wedges.
Preparation Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter. Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste. Pour sauce over salmon and serve with lemon wedges.
