Steamed Salmon Filet with Fresh Dill and Lemon
Recipe courtesy of Harvard University Dining Services
- 100 5-ounce salmon filets
- ¼ ounce salt
- ¼ ounce black pepper
- ½ ounce dill
- 6 lemons, each cut into 30–40 thin slices
- white wine (optional)
- Dill and Lemon Sauce
- 2 ounces olive oil
- 2 pounds leeks, diced
- 2 cups white wine
- 5 quarts vegetable stock
- 5 quarts chicken stock
- 4 ounces chopped dill
- 4 lemons, zest and juice
- Salt and pepper salmon filets, sprinkle with dill and place 2 lemon slices on each filet. Steam 7 minutes or until internal temperature reaches 150 degrees Fahrenheit. For extra flavor, white wine may be used as the steaming liquid.
- For dill and lemon sauce, sauté leeks in olive oil until soft. Add wine, vegetable stock and chicken stock. Bring to a boil. Reduce to a simmer. Add dill, lemon zest and juice.
- Spoon broth over steamed salmon.
Nutrition facts:Per 1/100 of recipe 240 calories 24 grams of protein 3 grams of carbohydrates 1 grams of fiber 1 grams of sugar 354 milligrams of sodium 14 grams of fat ( 3 grams of saturated fat ) 67 milligrams of cholesterol
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