This evening I got home late because I had a hair appointment after work so I decided to put together a quick and easy meal when I got home. I had a large wild sockeye salmon fillet in the fridge that I wanted to cook. I had hubby roast the salmon on the grill outside for about 12 minutes over medium heat while I put together a quick and simple Dijon Cream Sauce with Fresh Dill in the kitchen. While I quickly whisked the sauce together, I popped some fresh broccoli florets into the microwave and steamed them in a little water for about 4 or 5 minutes, which is about how long it took to make the sauce. It literally took us less than 20 minutes to prepare a delicious low-carb meal and put it on the table. While I enjoy eating salmon by itself, this sauce just makes it taste extra special. The only seasoning I used on the salmon while we roasted it on the grill was some sea salt, black pepper and fresh sprigs of dill (I lightly brushed the salmon with olive oil first). The sauce is super rich and creamy because of the cream cheese. It helps keep the sauce nice and thick and on your fish without running all over your plate. I enjoyed dabbing my steamed broccoli in it too. I snapped a couple photos below as well as included the recipe for the sauce. The sauce would be great on any kind of fish or chicken. It just adds a little pizzazz. Who knew eating low carb could be so easy and so delicious! Enjoy!
Dijon Cream Sauce with Dill
2 tablespoons butter
2 tablespoons cream cheese
1/2 cup heavy cream or half-and-half (plus extra to thin sauce as necessary)
2 tablespoons Dijon mustard (I used coarsely ground)
Salt and pepper, to taste
1/4 to 1/2 teaspoon dry mustard powder, or to taste
1 to 2 teaspoons fresh dill, chopped
Melt butter over low heat in a small saucepan. Add cream cheese and whisk until melted. Stir in cream, Dijon mustard, salt, and pepper and whisk until blended. Heat just until sauce begins to simmer (careful not to boil). Whisk in dry mustard until blended. Stir in dill. If necessary, add additional cream to thin sauce to desired consistency. Serve over chicken or fish.
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Wednesday, August 13, 2014
Roasted Salmon & Dijon Cream Sauce with Dill
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What a beautiful cream sauce! This would be nice also for creamed onions, a traditional Thanksgiving dish for us. I used to love them with thyme leaves, now I can make the sauce grain-free, imagine that! :-) I'll make this recipe exactly as written for salmon, though! Lovely!
Here in BC the sockeye is running this week and oh what a meal of it we just had! I have been following your blog for some time now and have used many of your wonderful recipes but have never taken a moment to thank you until now. Cream sauce is really the one grain free thing that I had yet to find a satisfactory recipe for, and oh my goodness did you hit it with this one! Fantastic! We can't wait to try some variations with it too. Wonderful! And the bulletproof brownies are cooling as we speak. Thank you for all of your sharing and experimenting on our behalf! Your recipes are really terrific.
Thanks so much! So glad you enjoy the cream sauce too. Amazing how simple it is to make isn't it! You are right, there are so many variations that could be made with it. We'll just have to experiment and try them all, right? Thank you! :-)
We had the Alaska salmon with this wonderful cream sauce last night and loved it! It's incredible how something that tastes so good can be whipped up so effortlessly. Win! Win! :-)
Glad you liked the sauce. It's hard to believe it can be that easy to make isn't it? To think there was a time we thought we wouldn't be able to enjoy these kinds of things again without "wheat flour or cornstarch"! :-)
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