Dacor Wall Ovens manual Salmon Fillets with Lemon Dill Beurre Blanc

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

1⁄3 cup mayonnaise

Salt and white pepper, to taste

LEMON DILL BEURRE BLANC 1 teaspoon lemon juice

1⁄2 cup dry white wine

1 teaspoon white wine vinegar

1⁄2 cup (1 stick) unsalted butter, cut into chunks 1 Tablespoon chopped fresh dill

1 teaspoon salt

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

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