A delightful salmon dish featuring a creamy dill sauce, perfect for a quick and flavorful meal.
Preheat your broiler to high and line a broiler pan with aluminum foil.
Lining the pan with foil makes cleanup a breeze.
Season the salmon fillets with salt and black pepper, then place them on the prepared broiler pan.
Ensure the fillets are evenly spaced for uniform cooking.
Broil the salmon for about 10 minutes, or until it is cooked through and flakes easily with a fork.
Keep an eye on the salmon to prevent overcooking.
In a saucepan, melt the butter over medium heat, then add the minced shallot and cook until softened.
Stir frequently to avoid burning the shallot.
Pour in the white wine and let it reduce by half, about 3-4 minutes.
Reducing the wine concentrates its flavor.
Lower the heat and whisk in the Dijon mustard and chopped dill until well combined.
Whisking ensures a smooth and creamy sauce.
Remove the sauce from heat and adjust seasoning with additional salt and pepper if needed.
Taste the sauce to ensure it's perfectly seasoned.
Place the cooked salmon on a serving platter and spoon the sauce over the top.
Serve immediately for the best flavor.
Garnish with cucumber slices and fresh dill sprigs before serving.
The garnish adds a fresh and vibrant touch to the dish.
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