Simply Delish ~ Salmon with Dill Buttery Sauce

Recently, Whitesnake and I bought - Healthy Heart Happy Life, which is a cook book filled with recipes with a healthy heart in mind. All the recipes include Flora pro-active, which is a butter which reduces cholesterol but you can use regular butter in its place.

Prep time : 10 mins
Cooking time : 15 mins
Serves 4

Ingredients 


2 tsp sunflower oil
4x150g skinless salmon fillets
2 bunches asparagus, trimmed
2 tbsp butter
2 tbsp plain flour
1 1/2 cups reduced fat milk
2 tbs chopped dill
lettuce leaves
1 red capsicum, sliced






Preheat oven to 190°C
Brush salmon with oil and grill or bake  10/12 mins. When cooked, wrap loosely in foil to rest.

Grill, bake or steam asparagus as desired and keep hot. ( I baked the asparagus in the oven with the salmon).

To make sauce, melt butter in a saucepan, add flour and cook for 1 min, stirring constantly. Remove from the hear and gradually stir in the milk until smooth. return to the heat and stir constantly until sauce thickens and comes to the boil. Cook, stirring for 2-3 mins. Stir in the dill.


KB's Tips

This was the first time I cooked salmon and asparagus. It was delicious but next time I will try grilling and not cooking for as long as the 12 mins as both the salmon and the asparagus were a little over cooked.

I also toasted some pine nuts and added them to the veggies to give a little crunch.



Here's the linky, you know what to do.








Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with Strut your Stuff Saturday and Tuesday's Tasty Tidbits

Simply Delish Mussels with Garlic and White Wine Sauce

Prep time: 20 minutes
Cook time: 5 minutes
Servings: 2

Ingredients:

1 dozen green lip mussels
6 cloves of garlic
1 1/2 cups of white wine
1 stalk of celery
1 small onion
1 tablespoon butter
1/4 cup of cream

Directions:

Preparing mussels for cooking:

Scrub mussels well in sink with running cold water. Remove "beards" from the mussel by pulling firmly towards hinge. If mussels are open then tap them...if they close they are good but if they do not, discard immediately.

1. Finely chopped onion, celery and garlic. Place into pot and gently saute in butter. (Make sure the pot is big enough to hold the dozen mussels).

2. Add the wine and bring to the boil. Drop in mussels, stir once and place on the lid. Steam until they open. Discard any that do not open.

3. Remove pot from heat, add cream and serve.

Best served with some crusty french bread to soak up the delicious sauce.


Well, I had a few hiccups with this one...1/2 the mussels didn't open, my sauce split and it wasn't as thick as I would have liked. However, the dish was very tasty and I would definitely try it again. Next time, I will make sure my butter has melted properly before adding the wine and turn up the heat so the mussels cook faster. I learned later that they only take about 3 mins to cook.

Hope you enjoy as much as we did. If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.






Cheers

KB and Whitesnake

More Simply Delish recipes listed here.