This is one of my favorite Salmon dishes. I Serve the Salmon and Sauce over mashed potatoes. Side of sauted asparagus and a light fruit salad.
2 salmon fillets, about 6 ounces each (I remove the skin for this dish)
1 medium onion, finely chopped
1 bunch dill, finely chopped
1/2 pint cream
1 cup broth (vegetable or chicken)
salt and pepper
1 bay leaf
1/4 stick butter (divided)
Season the salmon fillets with salt and pepper both sides and leave to rest.
Sauté the onion in 1/2 the butter until just brown.
Pour in the cream and the broth. Bring to a boil. Reduce temperature and simmer 5-7 minutes.
Put the salmon fillets in the sauce; add dill and bay leaf and the rest of the butter. Poach on low heat for 5 minutes.
Taste the sauce for seasoning add more salt and pepper to taste. Discard bay leaf and serve over your favorite starch with a favorite side and salad.
