Evelyn Dawn's Salmon, THE RECIPE

Hi Lori Lynn
I hope this does it.

  • Salmon
  • Flour
  • Eggs
  • Hash Brown Potatoes
  • Flat Leaf Italian Parsley
  • Salt and Pepper

Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.

Lemon Dill Sauce:
  • 3 cups White Wine
  • Juice of two Lemons and their Zest
  • 1/2 cup of chopped Shallots
  • One bunch of chopped Fresh Dill
  • 1 cup unsalted Butter

Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.

The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.

The Salmon is served pan Roasted Side up...on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).

For plating...Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.

Or you can come to Gina Lee's Bistro in Redondo Beach and we'll do the dishes.

Gina Lee