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Steamed Salmon Filet with Fresh Dill and Chilean Lemon



• 100 5-ounce salmon filets

• ¼ ounce salt

• ¼ ounce black pepper

• ½ ounce dill

• 6 Chilean lemons, each cut into 30–40 thin slices

• white wine (optional)


Dill and Lemon Sauce

• 2 ounces olive oil

• 2 pounds leeks, diced

• 2 cups white wine

• 5 quarts vegetable stock

• 5 quarts chicken stock

• 4 ounces chopped dill

• 4 Chilean lemons, zest and juice





Salt and pepper salmon filets, sprinkle with dill and place 2 lemon slices on each filet. Steam 7 minutes or until internal temperature reaches 150 °F. (White wine may be used as the steaming liquid, for extra flavor.

Dill and Lemon Sauce

In saucepot, sauté leeks in olive oil until soft. Add wine, vegetable stock and chicken stock. Bring to a boil. Reduce to a simmer. Add dill, lemon zest and juice.


Spoon broth over steamed salmon.

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