Salmon Fillets With Lemon Dill Beurre Blanc - Dacor Wall Ovens Manual

Salmon Fillets with Lemon Dill Beurre Blanc

Default Mode and Temperatures: Surround Convection Roast/375˚
Suggested Time: 15-20 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE- FISH-#4 Salmon Fillet or Steak
Salmon Fillets with Lemon Dill Beurre Blanc
SALMON
4 Salmon fillets, about 1" thick, cut on the bias or
"tranche" cut, about 5-6 ounces each
1 ⁄ cup mayonnaise
3
Salt and white pepper, to taste
SALMON
Adjust oven rack to position 2. In Dacor Guide, select Salmon Fillets or Steaks. Allow oven to preheat. Lightly brush each portion of
salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place in preheated
oven and bake until lightly seared and opaque.
LEMON DILL BEURRE BLANC
Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 Tablespoons. Over low heat, drop chunks of
butter in, one by one and "swirl" to incorporate. Drop the next piece in only as the other has fully melted. Once all the butter is
incorporated, add lemon juice and salt. Place the saucepan on a simmer plate on low. Stir in dill just before service.
After Roasting: Pour lemon dill buerre blanc over salmon and serve immediately.
Serves 4.
RECIPES
LEMON DILL BEURRE BLANC
1 teaspoon lemon juice
1 ⁄ cup dry white wine
2
1 teaspoon white wine vinegar
1
⁄ cup (1 stick) unsalted butter, cut into chunks
2
1 Tablespoon chopped fresh dill
1 teaspoon salt
109