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1
Start your rice before you start the salmon!
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2
Put butter into a pan and melt it with about 6 tablespoons of lemon juice and dill.
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3
Once the butter is melted, pour milk into the pan until its about three-quarters of an inch deep.
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4
It curdles because of the lemon, so dont worry about that.
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5
Bring it back to a boil and then add the salmon fillets.
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6
After theyre added, spoon the mixture over the salmon and turn the heat down to just above low and simmer covered for about 6 minutes.
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7
Then, flip the salmon over and cook it for another 6 minutes.
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8
You know its done when the fish flakes easily with a fork.
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9
Remove the salmon and cover it on a plate, then put some flour in a cup and add some milk and salt.
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10
Add just a little milk at a time to make a thickener for the sauce.
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11
(Why use flour instead of corn starch, which thickens in seconds?
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12
Easy.
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13
With corn starch, for some reason, you lose some of the flavor.
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14
Ive found that by using a flour mix as opposed to corn starch, you can preserve the flavor and not have to add a ton of seasoning to regain it like you have to when you use corn starch.)
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15
Bring the heat back up on the sauce, then whisk in the flour mix while the sauce is bubbling.
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16
The rice should be done by now.
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17
Spoon some rice onto your plate and cover with the sauce.
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18
Put one small spoonful of sauce over the salmon just to accent it, not overpower it.
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19
Enjoy!
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20
To make the sweet potatoes that I usually serve with this, start by draining the juice from the sweet potatoes; put sweet potatoes into an 8 x 8 baking dish.
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21
Cut sweet potatoes into smaller pieces, and then slice the butter over the top of the sweet potatoes.
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22
Drain the pineapple, leaving a little juice in them, and add to the sweet potatoes.
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23
Sprinkle brown sugar over the whole lot and bake, uncovered, for about 25 minutes at 350 degrees F.
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24
Pull out, let set until cool enough to eat, and enjoy!
