I know that Camille should be the one posting salmon recipes living in the Pacific Northwest, but salmon was on sale on Friday here for $4.99 a pound, so I decided to load my family up on all those healthy fats. This recipe should probably be titled, “Salmon with Honey Dill Butter,” but Camille keeps making fun of me and my use of heavy cream. Sauce sounds healthier and this sauce is delicious.
My husband Cory created this sauce last summer and responsibly wrote the recipe down in our grill book. This last time, we added strawberries on top with a just a touch of peppers and the result was perfection. It’s the perfect light, fresh, summer fare so seasonally appropriate.
Even better is the speed that this recipe can be made. We didn’t get home from church until 2:20 and Cory had to be out of the door by 3:00 for a business trip. We were able to create, eat, chat with a friend and still get Cory to the airport on time.
Ingredients
Honey Dill Butter:
2 tablespoons fresh dill
1 tablespoon olive oil
4 tablespoons butter, very soft
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
Strawberry Salsa:
16 oz strawberries, chopped in about eight sections per strawberry
1/4 cup finely chopped pepper, I used our salsa garden variety but anything from an Anaheim to Jalapeno would work here
1 tablespoon lemon juice
Salmon:
4, with skin, salmon fillets, 6-8 ounces each
1 tablespoon olive oil
salt and pepper
2 cups of mixed greens
Preparation
Honey Dill Butter: Combine the ingredients for the honey dill butter in a small bowl and set aside.
Strawberry Salsa: Combine the ingredients for the strawberry salsa in a small bowl and set aside.
Salmon: Rub the fish with olive oil. Season the flesh side with salt and pepper. Grill flesh side down over medium heat until you can lift the salmon with tongs and the fish doesn’t stick to the great, 6-8 minutes. Turn and continue cooking the skin side for about 2-3 more minutes. Slide a spatula between the skin and the flesh to remove the skin from the fillet.
To plate:
Arrange 1/2 cup of the mixed greens and then place one of the salmon fillets on top. Pour on a tablespoon of the honey-dill sauce and then top with the strawberry salsa.
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- 4 tablespoons butter, very soft
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons honey
- 16 oz strawberries, chopped in about eight sections per strawberry
- ¼ cup finely chopped pepper, I used our salsa garden variety but anything from an Anaheim to Jalapeno would work here
- 1 tablespoon lemon juice
- 4, 6-8 ounce salmon fillets
- 1 tablespoon olive oil
- salt and pepper
- 2 cups of mixed greens
- Honey Dill Butter: Combine the ingredients for the honey dill butter in a small bowl and set aside.
- Strawberry Salsa: Combine the ingredients for the strawberry salsa in a small bowl and set aside.
- Salmon: Rub the fish with olive oil. Season the flesh side with salt and pepper. Grill flesh side down over medium heat until you can lift the salmon with tongs and the fish doesn't stick to the great, 6-8 minutes. Turn and continue cooking the skin side for about 2-3 more minutes. Slide a spatula between the skin and the flesh to remove the skin from the fillet.
- To plate: Arrange ½ cup of the mixed greens and then place one of the salmon fillets on top. Pour on a tablespoon of the honey-dill sauce and then top with the strawberry salsa.