Dill Crusted Salmon

With a Fresh Tomato Buerre Blanc

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Serves 2

Ingredients:
2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter

Directions:
1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes.

2. Heat the oil in a sauté pan and sear the salmon.

3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes.

4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through.

5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.

Pairs Well With:

Pinot Noir

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