Banner slide

Blog

Norwegian Salmon Recipe with Citrus & Dill

September 1, 2016 | Main Entree

main-entree-icon

Holidays are just around the corner! Whether you’re looking for a break from all the heavy food about to come our way, or you need a beautiful dinner for two, this meal is the perfect option. This recipe combines Main Entrée’s Norwegian Salmon with a Citrus Dill Honey Butter. Not only does it look pretty, but it tastes delicious! This recipe was submitted by a Main Entrée regular- she loves the versatility of our salmon! (Also see her recipe for Maple Bacon Bourbon Salmon if you’re feeling a little decadent!)

 

CItrus Dill Salmon raw#1

Ingredients

2          Main Entrée Norwegian Salmon Filets

1T       Honey

Salt and Pepper

Citrus Dill Honey ButterCItrus Dill Butter for Salmon #3

1/2  C    Butter softened

1/2 t      Fresh Dill

1/4 t      Orange Zest

1/2 t      Fresh Orange Juice

1 T         Honey

Directions

Citrus Dill Honey Butter for SalmonBegin by preparing the Citrus Dill Honey Butter in advance, as it need to be chilled in order to slice. Do this by combining your softened butter, fresh dill, orange zest, fresh orange juice, and honey. Form your butter mixture into a log and place the butter on a piece of saran wrap. Roll it up like the photo to the left and refrigerate until solid. It’s as easy as that! When you are ready to use your Citrus Dill Honey Butter, cut the butter into medallions and place one on each piece of salmon to allow the buttery goodness to melt over the top.

To prepare the salmon, preheat the oven to 400 degrees. Place Salmon in greased baking dish and drizzle honey over each filet, spreading evenly over top. Season lightly with salt and pepper.

When ready to serve, top with the Citrus Dill Butter. This can be served with a multitude of size, but this recipe creator chose to serve with an arugula and mandarin orange salad. Enjoy!

Salmon

eat-together

Latest from the Blog

Ginger Seared Salmon | Myer Lemon-Ginger Butter Sauce | Carrot Ginger Reduction

Recipe by Chef Kevin Des Chenes Ingredients 2 (8oz) portions Main Entrée Salmon 1 Myer Lemon 1 Lime 1 Orange 2lbs Carrots 1/4 lb Butter Salt and Pepper 1 qt Chicken Stock 1 oz Crystalized Ginger 1 cup AP Flour Directions Chop Crystalized Ginger Add AP flour & pinch of salt and pepper Dredge Main […]

Read More

5 Ways to Prepare Ribs

It’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it!   The Easy Dry […]

Read More
Go to the Blog
Be notified of our exclusive offers by entering your email below.