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| Entrees, Main Dishes Beef, chicken, pork, cheese, vegetarian, and ethnic South Beach recipes. Please include which phase the recipe belongs in, if known |
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#1
05-05-2007
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 Salmon Fillets in Dill-Peperoncini Cream Sauce (P2) Salmon Fillets in Dill-Peperoncini Cream Sauce (P2) Serves 4 4 (6 oz) salmon fillets, skinned 1 TB olive oil 1 shallot, finely chopped 1 ˝ TB peperoncini, seeded and minced 1 cup Land O’Lakes half and half 1 TB chopped fresh flat-leaf parsley 2 TB fresh dill, chopped 4 lemon wedges Pat salmon dry and season w/ salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once until just cooked through, about 7 minutes. Transfer to a platter. Cook shallot in skillet over moderate heat, stirring until softened. Stir in peperoncini, half and half, parsley and 1 TB dill and simmer until sauce is slightly thickened, about 3 min. Stir in remaining TB dill and salt and pepper to taste. Pour cream sauce over salmon and serve with lemon wedges.      | ||||||||||
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