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This entry was posted on August 2, 2011 by Brian Larkowski.
Salmon2 Tbsp olive oil4 (6-oz) salmon fillets, with skinSalt and pepper
Dill Sauce2/3 cup bottled clam juice½ cup dry white wine¾ cup crème fraîche or sour cream3 Tbsp minced fresh dill4 dill sprigs for garnish
Preparation: Serves 4For Salmon:Preheat grill to medium.Rub each salmon fillet with olive oil. Sprinkle with salt and pepper. Place salmon on grill skin-side down, close lid and cook for approximately 6 to 8 minutes, or until fillet is cooked through (flaky in the center).
For Dill Sauce:Combine clam juice and wine in small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 15 minutes. Reduce heat to medium. Quickly whisk in crème fraîche or sour cream. Simmer, stirring often, until slightly thickened, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
Remove salmon from grill. Spoon Dill Sauce onto individual serving plates and place salmon fillet on top of sauce. Garnish with fresh dill sprigs.
This entry was posted in Recipes on August 2, 2011 by Brian Larkowski.
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