The
Daily
Fix
Rest
Salmon with Lemon-Dill Sauce
"Eat what you kill"
Rest day
Pan-seared salmon topped with a creamy, tangy lemon-dill sauce.
The ongoing saga of allegations against a Montana oncologist for falsely diagnosing cancer and prescribing unnecessary treatments.
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients:
6 oz salmon fillet
½ Tbsp butter
1 Tbsp lemon juice, freshly squeezed
½ tsp lemon zest
2 Tbsp heavy cream
½ Tbsp fresh dill, chopped
½ clove garlic, minced
Salt and pepper, to taste
Lemon slices (optional, for garnish)
Macronutrients:
Protein: 34g
Fat: 33g
Carbs: 3g
Preparation:
Prepare the salmon: Pat the salmon fillet (6 oz) dry and season both sides with salt and pepper to taste.
Cook the salmon: Heat butter (1Tbsp) in a skillet over medium heat. Once the butter has melted and is slightly bubbling, place the salmon filet skin-side down and cook for about 4-5 minutes. Flip the fillet carefully and cook for an additional 3-4 minutes, or until the salmon is cooked through to your desired level of doneness. Remove the salmon fillet from the skillet and set aside.
Make the lemon-dill sauce: In the same skillet, reduce heat to low and add minced garlic (½ clove). Sauté for 1 minute, stirring frequently, until fragrant. Stir in lemon juice (1 Tbsp), lemon zest (½ tsp), and heavy cream (2 Tbsp). Simmer gently for 2-3 minutes, stirring occasionally to allow sauce to thicken slightly.
Finish the sauce: Stir in fresh dill (½ Tbsp), mixing well. Taste the sauce and adjust seasoning with additional salt and pepper to taste.
Serve: Place the salmon fillet on a plate and drizzle the lemon-dill sauce over the fillet and garnish with lemon slice if desired. Enjoy.
Hailed as a savior upon his arrival in Helena, Dr. Thomas C. Weiner became a favorite of patients and his hospital’s highest earner. As the myth surrounding the high-profile oncologist grew, so did the trail of patient harm and suspicious deaths.
THURSDAY 250213