One of the great things about a farm share is that you are forced to be creative. I don’t tend to do a lot with fresh dill (I know, terrible) but the Alaskan sockeye salmon I picked up from a fisherman at the farmer’s market that begged to join the dill party, so I came up with this! (note that I served it with leftover millet and some fresh local asparagus).
Sockeye Salmon Fillets
3 tablespoons butter
1 tablespoon olive oil
1 shallot, diced
1/2 cup white wine
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat broiler and lightly season fillets with salt and pepper. Place in oven and cook until salmon is cooked through, approximately 6-10 minutes.
Melt butter with olive oil in a small saucepan over medium heat until butter is melted. Add the shallots and cook until soft, approximately 2 minutes.
Add the wine until reduced by half, about 3 minutes
Stir in Dijon, dill, sat and pepper
Pour over salmon fillets and enjoy!!