topped with lemon dijon dill sauce.


wild caught salmon - two 4-6 ounce fillets
olive oil- 2 tbsp, divided
red potato - one small, small dice
leek - one medium, cut in half length-wise, thinly sliced
fennel (optional) - one small bulb, small dice
English peas - one cup, shelled, fresh or frozen
white wine - 1/4 cup, dry Chardonnay or Sauvignon Blanc
garlic - one clove, finely minced or garlic pressed
lemon juice - from one fresh
chicken stock - 1/2 cup
dijon mustard - 1/2 tsp
sour cream - 2 tbsp
fresh dill...

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