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Ingredients
2
shallots
15
canola oil
mL
4
salmon fillets
zest and juice of 1 lemon
125
15% M.F. cooking cream
mL
30
chopped fresh dill
mL
To taste, salt and pepper
Preparation
Step 1
In a skillet, sauté shallots in the oil for 2 minutes.
Step 2
Add salmon fillets and cook 2 to 3 minutes per side. Sprinkle with a little lemon juice and reserve.
Step 3
Deglaze skillet with remaining lemon juice. Add cream and reduce to desired consistency.
Step 4
Add dill and lemon zest to sauce. Season to taste.
Step 5
Spoon sauce over salmon fillets.
Step 6
Serve with stir-fried strips of sweet peppers in different colours and a blend of wild and white rice.
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