cmcgilvrey
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Joined: 11 Nov 2004
Posts: 648
Location: Enumclaw
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 Posted: Tue Nov 16, 2004 3:17 am Post subject: Salmon Fillets with Dill Mousseline, Atkins |
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Salmon Fillets with Dill Mousseline
Servings: 4
Prep Time: 25 Minutes
Cook Time: 6 Minutes
Carbs: 2.5 grams
Net Carbs: 2.5 grams
Protein: 36 grams
Fat: 46 grams
Calories: 578
Ingredients:
1/3 cup heavy cream
4 salmon fillets (about 6-8 ounces each)
1/2 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill, divided
1 tablespoon chopped fresh parsley
2 tablespoon finely chopped onion
Hollandaise Sauce:
2 egg yolks
5 tablespoons butter, melted
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
1. Heat oven to 375º F. Whip cream with a whisk or electric beater until soft peaks form; set aside.
2. Line a baking pan with aluminum foil. Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small bowl.
3. Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan. Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.
4. While salmon is baking, prepare Hollandaise: Place egg yolks, lemon juice, salt and pepper in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly. Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.
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