Salmon Fillets With Dill Mousseline

Recipe Ingredients

1/3 cup	78ml	Heavy cream
4		Salmon fillets - (abt 6 to 8 oz ea)
1/2		Lemon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Chopped fresh dill - divided
1 tablespoon	15ml	Chopped fresh parsley
2 tablespoons	30ml	Finely-chopped onion
		Hollandaise Sauce
2		Egg yolks
5 tablespoons	75ml	Butter - melted
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Heat oven to 375 degrees. Whip cream with a whisk or electric beater until soft peaks form; set aside.

Line a baking pan with aluminum foil. Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small bowl.

Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan. Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.

While salmon is baking, prepare Hollandaise: Place egg yolks, lemon juice, salt and pepper in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly. Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.

This recipe yields 4 servings.

Carbohydrates: 2.5 grams

Net Carbs: 2.5 grams

Protein: 36 grams

Fat: 46 grams

Calories: 578

Description:

"Mousseline is a light-as-air sauce made with whipped cream. Rich and elegant, this entree is for special occasions. Roasted asparagus would make an excellent accompaniment."

Source:
Atkins Cookbook at http://atkinscenter.com

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