LEMONY SALMON

Salmon in Lemony Lemon Sauce 
Serves 4 

1-3/4 lbs. salmon fillet 
1 teaspoon olive oil 
Salt to taste 
Freshly ground pepper

Directions for Salmon Fillets: 
Rinse salmon in cold water, drain and pat dry with paper towel. 
Cut salmon fillet into serving sizes. 
Heat olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Sauté lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid

Vegetables
1 pound savoy cabbage
2 carrots
1 leek
1 cube fish or chicken bouillon
1/4 cup water to dissolve bouillon cube
Salt to taste
Freshly ground pepper

Preparing Vegetables:
Wash and rinse vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid. Cover with lid for a few minutes. Season with salt and pepper.

Drain vegetables before serving.

Lemon Lemony Sauce:
1/2 stick butter (60 gram)
Juice from 1/2 lemon
Zest of 1 lemon
2/3 cup (1.5 deciliter) half and half or
heavy whipping cream
1 tablespoon chopped dill
1 tablespoon chopped parsley
Salt
Freshly ground white pepper
Retain 1/2 of the lemon zest and
Parsley for garnish.

Preparing Lemon Lemony Sauce:
Bring cream, butter and lemon juice to a slow boil while adding remainder of ingredients and stir.

Season with salt and freshly ground white pepper as needed.

Serving Suggestion:
Transfer vegetables onto the serving plate. Place salmon pieces on the vegetables.

Spoon lemon sauce over salmon. Garnish with lemon zest and freshly chopped parsley. Steamed redskins will go well with this meal.

I suggest redskins since they are lower in carbohydrates than white potatoes.