Ofenlachs mit Senf-Honig-Dillmarinade & Zitronen-Champignonrisotto ▸ How-to ▸ Rezept ▸ Küchengötter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with lower saturated fat.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers a similar flavor with added texture.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon juice

Vegetable broth provides flavor without alcohol.

Heat olive oil in a skillet over medium heat until shimmering.

Season salmon fillets with salt and black pepper on both sides.

Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crispy.

Flip the salmon and cook for an additional 3-4 minutes until cooked through.

Remove salmon from the skillet and set aside, keeping warm.

In the same skillet, add butter and melt over medium heat.

Add minced shallots and garlic, sautéing until fragrant, about 1-2 minutes.

Stir in Dijon mustard and lemon juice, mixing until well combined.

Pour in white wine and simmer for 2-3 minutes to reduce slightly.

Add capers and fresh dill, stirring to combine.

Return the salmon to the skillet, spooning sauce over the top.

Cook for an additional minute to heat through.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens