By: Robin Kurss

My mom used to make salmon with a delicious lemony dill cream sauce. Truth be told, the delicious sauce was something she bought bottled at the store and is very difficult to find now. This sauce is easy to make and even better! Next time you’re in the mood for fish, hope you’ll try…

Makes 6-8 servings

Ingredients:
• 2.5 lb side of salmon
• 4 tbsp Dijon mustard
Parmesan Crumb
• 1 cup panko breadcrumbs
• Oil spray
• 4 tbsp butter, melted
• 1/3 cups grated Parmesan
• 3 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• Zest of 1 lemon
• 1tsp salt
• ½ tsp pepper
Lemon Cream Sauce
• 2 tbsp butter
• ¼ cup finely chopped shallot
• 1 1/4 cups of white wine
• 1 1/2 cups of heavy cream
• 1 tbsp Dijon mustard
• 2 1/2 tbsp lemon juice
• Salt and pepper to taste
To Serve
• Lemon wedges
• Fresh dill

Directions:

1. Take salmon out of the fridge to bring to room temperature.
2. Preheat oven to 375 degrees.
3. Spread panko on baking tray, spray with oil then bake for 3 to 5 minutes until light golden brown. Pour crumbs into a bowl and set aside.
4. Add butter and the rest of the Parmesan Crumb ingredients.
5. Line same tray with foil. Place salmon on foil.
6. Spread a thin layer of Dijon on salmon.
7. Sprinkle crumbs all over.
8. Bake for 20 minutes or to desired doneness.
9. Remove from oven.
10. Plate salmon and decorate with dill and lemon wedges.
11. Serve with Lemon Cream Sauce.

Lemon Cream Sauce

1. Melt butter in a saucepan over medium high heat. Add shallots and cook for 2 minutes. Add wine and bring it to boil. Leave to boil rapidly for 5 minutes or until reduced by ¾.
2. Turn heat down to medium. Add cream, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened. Adjust salt, pepper and lemon to taste.
3. Allow to cool for 10 minutes or so. It will thicken as it cools. It can be served warm or at room temperature.