Creamy Dill Sauce with Salmon or Trout
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4
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Calories
397 kcal
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Course
Dinner
Creamy Dill Sauce with Salmon or Trout
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A fantastic quick meal! Dill Sauce is refreshing, rather than heavy as many "creamy" sauces can be, because it is made with sour cream. The slight acidity is a great pairing with salmon or trout which are quite rich and oily. I made this with trout.
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Ingredients
Dill Sauce
- 3/4 cup sour cream (1)
- 2 tsp Dijon or hot English mustard (2)
- 1/2 tsp garlic powder or 1 small garlic clove , minced
- 2 1/2 tbsp fresh dill , finely chopped
- 1 tsp lemon zest
- 1 - 2 tbsp lemon juice
- 2 tbsp milk (or olive oil, for richness)
- 1/4 - 1/2 tsp salt
- 1/2 tsp white sugar
Fish
- 1/2 - 1 tbsp oil
- 4 salmon or trout fillets (125g / 4oz each)
- salt and pepper
Instructions
- Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
- Pat fish dry with paper towel. Sprinkle with salt and pepper.
- Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
- Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
Notes
- You could use Greek Yoghurt instead of sour cream. It is slightly more tangy and low fat tends to be less creamy.
- Low fat is fine but will be less creamy.
- I like to use hot English mustard for a little kick. Alternatively you could use Dijon mustard + horseradish cream.
- I served this with my lazy zucchini salad: Use a potato peeler to make long strips of zucchini and shave some parmesan. Toss with verjuice, olive oil, salt and pepper. Verjuice is made from unfermented grapes and is a very mild vinegar which makes it fantastic for really quick salad dressings because you don't need to tone down the acidity with other ingredients. Maggie Beer was the first to commercial produce verjuice, but other brands are now available in supermarkets in the vinegar section.
- Nutrition per serving, assuming all the sauce is consumed. There is more sauce than needed, but I always make a little extra because it's nice to dip veggies and bread into the leftovers. 97 calories of the total is for the sauce.
- If you use low fat rather than full fat sour cream, it reduces to 369 calories.
Nutrition Information
Show Details
Serving
208g
Calories
397cal
(20%)
Carbohydrates
4.2g
(1%)
Protein
42g
(84%)
Fat
22.8g
(35%)
Saturated Fat
7.6g
(38%)
Cholesterol
129mg
(43%)
Sodium
305mg
(13%)
Potassium
832mg
(24%)
Sugar
1.1g
(2%)
Vitamin A
450IU
(9%)
Vitamin C
5.8mg
(6%)
Calcium
170mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 208g | |
| Calories | 397cal | 20% |
| Carbohydrates | 4.2g | 1% |
| Protein | 42g | 84% |
| Fat | 22.8g | 35% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 129mg | 43% |
| Sodium | 305mg | 13% |
| Potassium | 832mg | 18% |
| Sugar | 1.1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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