Creamy Salmon with Dill and Peas
82 / 100
ready in 40 min.
- ¼ cup butter (divided)
- 1 medium onion (peeled and thinly sliced)
- 1.333 cups milk
- 4 strips Salmon fillet (about 675 g)
- 3 Tbsps all-purpose flour
- 2 tsps fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh, snipped Dill
- 1 cup frozen peas
- salt (to taste)
- freshly ground Black pepper (to taste)
Serve over pasta or rice, if desired.
Melt half of the butter in a skillet set over medium heat and saute the onions until soft and translucent. Add the milk and salmon. Bring to a gentle boil, reduce heat, and simmer for 5 to 7 minutes. Remove the skillet from the heat and cool for 3 to 4 minutes.
Lift the fish out of the milk and peel away the skin, set aside, reserving the milk and onions.
In a separate skillet, melt the remaining butter and whisk in the flour. Gradually add the milk mixture and bring to a boil, stirring frequently until thick and creamy. Add the lemon zest, lemon juice, dill and peas. Carefully add the salmon back into the skillet and cook until the peas are tender and the salmon is heated through, about 3 to 4 minutes. Season with salt and pepper and divide among serving plates. Serve.