Salmon with Creamy Mushroom Dill Sauce. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today!

Salmon with Creamy Mushroom Dill Sauce A dill sauce with sour cream, mayonnaise, and horseradish accompanies a salmon fillet baked in a sealed aluminum foil packet for a centerpiece entree for the dinner table. Reviews for: Photos of Salmon with Creamy Dill Sauce. Unlike many creamy sauces, Dill Sauce is not rich and heavy. You can have Salmon with Creamy Mushroom Dill Sauce using 12 ingredients and 2 steps. Here is how you cook it.

Ingredients of Salmon with Creamy Mushroom Dill Sauce

  1. It’s 3 Pounds of Salmon.
  2. It’s of Salt-Pepper.
  3. Prepare 6 g of Fresh Dill.
  4. Prepare of ✨Mushroom Dill Sauce✨.
  5. You need 150 g of Mushroom.
  6. You need 2 Tbsp of Butter.
  7. You need 10 g of Fresh Dill.
  8. You need 4 Tbsp of Mayonnaise.
  9. Prepare 1/4 Cup of Whipping Cream.
  10. Prepare 2 Cups of Greek Yoghurt.
  11. It’s 1 of Onion.
  12. You need of Salt-Pepper.

If you use yoghurt instead of sour cream, it would actually taste. How to cook Salmon With Creamy Mushroom Sauce Heat butter in a pan. Cook onions and chopped garlic till it turns brown. Add mushrooms and cook on medium flame till mushrooms are cooked nicely and there is no water left in the pan.

Salmon with Creamy Mushroom Dill Sauce instructions

  1. Preheat your oven to 350°F (180°C). The cooking time will depend on how thick your salmon is and what temperature you like your salmon. Sprinkle the salmon fillets generously with salt and pepper and fresh dill. Then bake for 25-30 minutes..
  2. For the mushroom dill sauce, melt butter in a skillet over medium high heat. Add onion then mushrooms and cook until they are golden brown. Add whipping cream, yoghurt and mayonnaise then stir occasionally and simmer for 2-4 minutes. Add fresh dill and adjust the salt and pepper to your preferred taste. Serve over the salmon and potatoes. Enjoy!.

In a medium sauce pan, place the mushrooms, olive oil, garlic, Dashida (or sea salt) and black pepper. Cook over medium high heat, stirring occassionally, until the the mushrooms have reduced in volume and have browned nicely. Serve each of the salmon fillets with a generous ladle of the mushroom sauce and garnish with fresh parsley I washed the salmon down with lemon and then put it into a glass baking dish. Pour the soup over, making sure each piece is covered. Add the tomatoes and sprinkle with the parsley flakes.