Prepare Lemon-Dill Sauce; In a small saucepan, melt butter over moderately high heat; remove from heat. Combine cornstarch with water; stir into butter in saucepan. Add lemon juice, dill, salt, chevil and ceyenne pepper; stir to blend.
Bring sauce to boiling over moderate heat, stirring constantly. Cook until sauce thickens and turns clear. Remove from heat and add lemon quarters. Cover and set aside. Makes about 2/3 cup Lemon-Dill Sauce
Cook Salmon and garnish with Lemon-Dill Sauce.
Originally Submitted
8/1/2010
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