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Steeped Salmon With Dill-Caper Sauce

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   4

recipe id: 72684
cook method: stovetop

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2 cups water
1 cup dry vermouth or dry white wine, such as chardonnay
1 lemon
1 fresh dill branch
1 tablespoon salt
1 teaspoon whole black peppercorns
4 salmon fillets (6 ounce size)
1 tablespoon minced fresh dill
1 tablespoon capers, drained
1/2 cup regular or low-fat mayonnaise


In a large, heavy skillet, heat the water and wine over high heat.

Cut the lemon in half; squeeze 1 tablespoon of juice from one half into a small bowl; set it aside.

Cut the lemon into thin slices; reserve four for garnish.

Add the remaining slices to the skillet. Add the dill branch, salt and peppercorns to the skillet. Heat to a boil, then reduce the heat to simmer. Cook 10 minutes.

Add the salmon fillets to skillet, skin side up; cover the skillet with foil and simmer 4 minutes.

Remove the skillet from the heat and remove the foil. Turn the fillets. Cover the skillet; let it stand, off the heat, until the salmon is done, 5 to 8 minutes.

Meanwhile, stir the dill and capers into the mayonnaise in a small bowl; stir in the reserved lemon juice. Serve the sauce with the salmon.

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472 calories, 29 grams fat, 6 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

Use a good quality wine or vermouth (the rule of don't cook with it if you wouldn't drink it applies here) and the steeping liquid will be flavorful. If you use a weakly flavored wine, the steeping liquid will also be weak. Our salmon was perfectly done but the cooking time will depend on the thickness of the fillets, of course. The dill-caper sauce went nicely with the salmon. If you don't want to use mayonnaise, try sour cream or creme fraiche.

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