"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salmon with Red Radish Dill Sauce Recipe

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This recipe for Salmon with Red Radish Dill Sauce, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Ryan
Added: Thursday, August 30, 2007


1/2 c. dry white wine
1/2 c. heavy cream
1 shallot, finely chopped
1 c. unsalted butter
1/4 tsp. ground white pepper
1/2 tsp. salt
8 large red radishes, washed and trimmed
3 tbsp. fresh dill
1 tbsp. prepared horseradish
1 tsp. unsalted butter
1 tbsp. vegetable oil
4 salmon filets, 8 oz. each
1 c. milk
1/2 c. all-purpose flour
1/4 tsp. salt
4 sprigs of fresh dill

In a medium saucepan, combine wine, cream and shallot. Heat to boiling and cook over medium heat until reduced to 1/2 cup, about 10 minutes. Reduce heat to low and shisk in 1 cup butter, 1-2 tablespoons at a time. Season with white pepper and salt. Remove sauce from heat. Cut 12 thin slices from radishes for garnish and set aside in a bowl of cold water. Finely chop remaining radishes and add to sauce. Stir in chopped dill and horseradish and set aside. In large skillet, melt 1 tablespoon butter with oil over medium-high heat. When oil begins to sizzle, dip each piece of salmon in milk, dust with flour, shake off excess and add to skillet. Saute, turning once, until lightly browned, about 3 minutes per side. Reduce heat to medium and continue cooking, turning once or twice, until fish has almost lost its translucency in thickest part, 1-2 minutes longer. Season with salt. Warm sauce over low heat and divide among 4 plates. Place salmon on top of sauce and garnish with reserved radish slices and sprigs of dill.




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