Swedish Lemon Dill Salmon
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 350g per person. Country of origin: Sweden. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 161 kcal
- Protein
- 11.5 g
- Carbohydrate
- 16.5 g
- of which sugars
- 2.2 g
- Fat
- 5.9 g
- of which saturates
- 1.8 g
- Fibre
- 1.8 g
- Salt
- 0.58 g
Ingredients
- 600g salmon fillets
- 2 lemons, zest and 65ml juice
- 2 tbsp chopped fresh dill
- 150g half-fat crème fraîche
- 1 tsp Dijon mustard
- 500g new potatoes, boiled
- 250g cucumber, thinly sliced
- 1 tbsp cider vinegar
- 150g peas
- Black pepper
Method
Poach or steam the salmon gently until just cooked, then keep warm.
Stir crème fraîche, mustard, lemon zest and half the dill over low heat.
Add lemon juice gradually without allowing the sauce to boil.
Toss cucumber with vinegar and remaining dill; drain after 10 minutes.
Serve salmon with sauce, potatoes, peas and cucumber salad.
Reviews
My first attempt at Swedish Lemon Dill Salmon was a success, with one small note for next time. Adding the juice gradually kept my sauce smooth; I used almost all of it for a sharper finish.
Sarah GoodallI enjoyed making Swedish Lemon Dill Salmon and the instructions behaved exactly as promised. Quick-pickled cucumber added freshness and made the plate feel very Scandinavian.
steve4Swedish Lemon Dill Salmon earned a permanent place in my recipe folder. The lemon-dill sauce was creamy but still light enough for gently poached salmon.
Steve Allanson