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Pan-Seared Salmon with Dill and Lemon-Butter Sauce and Quinoa Salad
Created by: Howcan Team
Ingredients
- 4 salmon fillets, skin-on, about 6 oz each
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 2 tablespoons fresh dill, chopped
- 1 lemon, juiced and zested
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and black pepper to taste
Instructions
- Season the salmon fillets with salt and black pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets, skin side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness. Remove from the skillet and set aside.
- In the same skillet, melt the unsalted butter over medium heat. Add the chopped dill, lemon juice, and lemon zest. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through. Remove from heat.
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool slightly.
- In a large bowl, combine the cooked quinoa, diced cucumber, chopped red onion, fresh parsley, and crumbled feta cheese. Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and black pepper, and toss to combine.
- To serve, divide the quinoa salad among plates and top with the pan-seared salmon fillets. Drizzle the dill and lemon-butter sauce over the salmon. Enjoy!
The history of Pan-Seared Salmon with Dill and Lemon-Butter Sauce dates back to the coastal regions of Scandinavia, where salmon is abundant and dill is a popular herb. This dish has evolved over time, with chefs around the world adding their own unique twists. The combination of pan-seared salmon with a zesty dill and lemon-butter sauce creates a perfect balance of flavors, while the quinoa salad adds a nutritious and satisfying element to the dish. In recent years, this dish has gained popularity in upscale restaurants and has become a staple on many menus. Chefs like Gordon Ramsay and Jamie Oliver have showcased their versions of this dish, adding to its global appeal. For the best version of this dish, sourcing high-quality, fresh salmon is crucial. The salmon should be seared to perfection, with a crispy skin and tender, flaky flesh. The dill and lemon-butter sauce should be made with care, using fresh dill and zesty lemons to elevate the flavors. As for the quinoa salad, the key is to cook the quinoa just right, so it's fluffy and not mushy. Adding in fresh vegetables, such as cucumbers, cherry tomatoes, and red onions, along with a light vinaigrette, brings a refreshing and wholesome component to the dish. While the traditional method of pan-searing the salmon is popular, some chefs also opt for grilling or baking the salmon for a different twist on the dish. Regardless of the cooking method, the key is to highlight the natural flavors of the salmon and complement it with the bright and tangy dill and lemon-butter sauce. Today, you can find exceptional versions of this dish in renowned seafood restaurants along the coastal regions of Scandinavia, as well as in upscale eateries in cosmopolitan cities around the world. Whether you're dining in a Michelin-starred restaurant or trying your hand at making it at home, Pan-Seared Salmon with Dill and Lemon-Butter Sauce accompanied by a quinoa salad is a delightful and satisfying dish that continues to captivate food enthusiasts globally.
30 min
4
350 calories
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