Fresh Salmon with Dill and Egg Sauce
In May, trout is in season and salmon readily available in the stores. The delicate flavour of dill in this creamy sauce enhances their fresh taste and is good with any other type of fish, fresh or frozen.
- Course Sauces, Dips & Spreads
- Prep. Time 5 mins
- Cooking Time 5 mins
- Yields 2 cups/ 500 ml of sauce
Preparation
What You Need
Instructions
Stir together cornstarch and milk until smooth. Add butter, salt and pepper; bring to boil, stirring constantly; boil 1 min. Blend in lemon juice, dill and chopped egg.
Serve over poached, grilled or baked salmon or trout- whole or cut in steaks.
Yields : 500 mL (2 cups) of Dill and Egg Sauce
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 103 CaloriesProtein: 4 g
Carbohydrate: 5 g
Fat: 8 g
Fibre:
Sodium: 162 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
85
mg
Vitamin B12:
23 %
Vitamin D:
20 %
Selenium:
12 %
Riboflavin:
11 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
Be the first to leave a comment.
Add a comment
From the 1981 Milk Calendar
See all 1981 Milk Calendar RecipesSee all Milk Calendar Recipes
Find out How to get one
