Lemon-Dill Salmon Dinner

For Salmon:

I use the prepackaged in the freezer section Salmon.  They are individually wrapped so I can use as many or as few as I want. While mixing the following, I would put the desired amount of Salmon into your sink with water to thaw. If you use fresh Salmon than don't worry about thawing it out!

1/2 cup Onions, diced (or shallots)
1-2 Garlic Cloves (if you use Onions)
1 tbs (ish) of Olive Oil
2 cups White Grape Juice (not cocktail)
2 tbs Tapioca Powder
2 cups Chicken Broth
1/3 cup Lemon Juice
1 tsp Lemongrass (found in a tube in the fresh produce section)
1 tbs dill (Can use fresh)

Saute Onions and Garlic or Shallots in olive oil. Dissolve Tapioca Powder in 1/2 cup of Broth. Set aside. Add Grape Juice to Onions, reduce the temperature.  Add remaining broth and reduce temperature again.  Add Tapioca Powder mixture.  Stir until mixed in.  Transfer mixture to blender to puree until smooth.  Return to saucepan.  Add Lemon Juice and Lemongrass and simmer over low heat for about 30 minutes until thick. Stir in the dill.

Set oven to 350 degrees, put Salmon onto aluminum foiled cookie sheet (this helps with the clean up). Drizzle the Sauce over the Salmon.  Cook for about 20 minutes or until flaky.

The Temperature and Time are from the back of the Salmon!


For Side Dish:
Cook Fresh Asparagus
Wild Rice
Tomato Soup

Print Recipe Here