1 salmon (about 2 pounds) (Ann prefers the farm-raised milder Atlantic salmon to wild salmon)
Olive oil
2-3 lemons for squeezing and serving, preferably Meyer lemons
⅓ – 1 cup dry white wine
¼ cup lemon juice
Fresh Italian parsley, chopped
Fresh dill, chopped
Fresh Dill Sauce
¼ cup sour cream (Ann uses Greek yogurt)
¾ teaspoon white wine vinegar
fresh basil leaves
¾ cup chopped fresh dill
1½ tablespoons chopped scallions (white and green parts)
3 teaspoons capers, drained
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Instructions
Lightly salt and pepper salmon (Ann uses white pepper.)
Heat olive oil in a skillet and add the salmon.
Squeeze a little lemon juice over the salmon and let sizzle for about 2 min.
Pour white wine and lemon juice around the sides of the salmon.
Sprinkle chopped fresh dill and parsley over the salmon and place lemon slices on top.
As the liquid starts to boil, turn the heat down to a low simmer and put a lid over the fish, preferably glass so you can watch the color of the salmon. Cook for approximately 8 to 10 minutes for a 2 pound salmon.
When the color turns pale pink, check with a slight slice in the middle. Take it off the flame and let it sit with the lid on for another minute.
To make the dill sauce:
Place the sour cream, vinegar, basil, dill, scallions, capers, salt and pepper in the small bowl and stir to combine.
Refrigerate for a few hours to allow the flavors to develop.
Serve the salmon with sliced lemons and fresh dill sauce.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/10/04/looking-back-looking-forward/