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home > recipes > seafood > grilled salmon with sweet onion compote and creamy lemon dill dressing
from NY, USA Onion Compote: 3/4 cup white wine vinegar 3 Tbs. fresh lemon juice 4 Tbs. sugar 1 1/2 Tbs minced fresh dill 1/2 cup water 2 sweet onions ( Vidalia or Walla Walla sliced thin Dressing: 1 large egg yolk 1 tsp water 1/4 cup oil 4 Tbs. white wine vinegar 1 cup sour cream 2 Tbs. fresh lemon juice 1 1/2 tsp fresh minced dill Salmon: one 2 lb piece salmon fillet 2 Tbs. olive oil 1 Tbs. fresh lemon juice 1/2 tsp kosher salt capers and dill springs fro garnish Make the onion compote. Combine vinegar, lemon juice, sugar, dill and 1/2 cup water whisk to dissolve sugar. Add onions and chill covered for at least 3 hours. Make dill dressing: Beat egg yolk with 1 tsp water in blender until light yellow. With motor running add, half the oil in a steady stream. With motor running add remaining oil and sour cream, dill, lemon juice, salt and pepper to taste. Chill covered till ready to serve. Place fish on 24 inch piece of aluminum foil. Drizzle fish with oil and lemon juice and sprinkle with salt. Wrap fish securely in oil. Grill about 20 to 30 minutes or cooked through . Drain onions. Serve portions topped with some of the sauce and a mound of onions . Serves 6 Enjoy Joan

Grilled Salmon with Sweet Onion Compote and Creamy Lemon Dill Dressing


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keyword: grilled
keyword: salmon
keyword: sweet
keyword: onion
keyword: compote
keyword: creamy
keyword: lemon
keyword: dressing
recipes for seafood
recipes by butterflydog
Email Address:
(posted October 15, 2002)

from NY, USA

Onion Compote:
3/4 cup
white wine vinegar
3 Tbs. fresh
lemon juice
4 Tbs.
sugar
1 1/2 Tbs minced fresh
dill
1/2 cup water
2
sweet onions ( Vidalia or Walla Walla sliced
thin

Dressing:
1 large
egg yolk
1 tsp water
1/4 cup oil
4 Tbs.
white
wine vinegar
1 cup
sour cream
2 Tbs. fresh
lemon juice
1 1/2 tsp fresh minced
dill

Salmon:
one 2 lb piece
salmon fillet
2 Tbs.
olive oil
1 Tbs. fresh
lemon juice
1/2 tsp
kosher salt
capers and
dill springs fro garnish

Make the
onion compote. Combine vinegar, lemon juice, sugar, dill and 1/2 cup water whisk to dissolve sugar. Add onions and chill covered for at least 3 hours. Make dill dressing: Beat egg yolk with 1 tsp water in blender until light yellow. With motor running add, half the oil in a steady stream. With motor running add remaining oil and
sour cream, dill, lemon juice, salt and pepper to taste. Chill covered till ready to serve. Place fish on 24 inch piece of aluminum foil. Drizzle fish with oil and lemon juice and sprinkle with salt. Wrap fish securely in oil. Grill about 20 to 30 minutes or cooked through . Drain onions. Serve portions topped with some of the sauce and a mound of onions . Serves 6

Enjoy

Joan



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