Salmon Recipes With Lemon And Dill

Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in sake for an hour, gives the brush the salmon with olive oil and place 2 fillets on each cedar plank, spacing them apart.

Chicken Tenders In Lemon-Mushroom Cream Sauce

Salmon In Foil With Lemon And Dill Dinner At The Zoo

Recipe Summary Chicken Tenders In Lemon-Mushroom Cream Sauce

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Ingredients | Salmon Recipes With Lemon And Dill

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • salt and ground black pepper to taste
  • 1 pound chicken tenders
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • ¼ cup finely chopped onion
  • 1 ½ teaspoons minced garlic
  • ⅔ cup fat free half-and-half
  • ½ cup low-sodium chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon cornstarch
  • salt and ground black pepper to taste
  • 1 lemon, cut into wedges

    • Directions

  • Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
  • Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
  • Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
  • Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

    • Info | Salmon Recipes With Lemon And Dill

    prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

    TAG : Chicken Tenders In Lemon-Mushroom Cream Sauce

    Meat and Poultry Recipes, Chicken,

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