Dilled Salmon Stroganoff – a delicious recipe with butter, salmon, zucchini, chicken broth, sour cream, Dijon mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat butter in a large non-stick frying pan set over medium heat. Add salmon and cook until underside is light brown, about 2 minute Turn salmon and continue cooking until browned 2 more minutes. Reduce heat to low, cover continue to cook for 6 more minutes. Remove to plate and cover to keep warm.
2
Meanwhile, slice zucchini lengthwise into four strips, then thinly slice and add to pan. Stir constantly over medium high heat until slightly softened, about one minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often until reduced by half, about 2 minutes.
3
Stir in sour cream, mustard and dill weed. Gently stir for 2 minutes. Finely slice onions, and stir into sauce.
4
Add salmon and cook until just heated through, about one minute. Season with salt and pepper.
264
kcal
Calories
14
g
Fat
11
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon butter, 2 pieces boneless salmon, 1 medium size zucchini, 1/2 cup chicken broth, and more.
Yes, Dilled Salmon Stroganoff falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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