Salmon with Dill Burre Blanc & Lemon Dill Quinoa

When I plan on making a lovely sauce for fish, I often cook the fish by simply drizzling with olive oil plus S&P and tucking it into the oven to bake. Salmon can be baked too hot or quickly (have you ever seen the white ‘residue’ after baking? Means it was too hot or cooked too long); I usually tuck it into the oven at 375 then keep an eye on it. If thin, it will cook in a matter of minutes. Thicker takes a little longer. Just poke it to determine if it feels mushy/uncooked still or if it flakes. You don’t want it too hard: no fish bricks.

This recipe was submitted by Talk of Tomatoes in collaboration with the Oxbox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.

  • 3 Tbsp Shallots
  • 1 tsp Peppercorns (white or black)
  • 1/3 C White wine or white vinegar
  • 8-10 Tbsp COLD butter, cut into approx. 1 Tbsp size chunks
  • 1/3 C Chopped fresh dill


Dice shallots, put in skillet with peppercorns and wine. Simmer to reduce to approx. 3 T. Strain and return reduced wine to pan. Maintain heat just above low; whisk in butter one chunk at a time, one after another until they are all incorporated. Stir in dill, season with a little salt and serve warm with salmon.

Lemon Dill Quinoa
serves 4-6

1 cup Quinoa
1/2 Walla walla onion (sweet)
1 T Olive oil
2 cups Water
2 tsp Grated lemon zest
3 T Minced fresh dill

Heat olive oil over medium heat and saute onion until transluscent. Stir in quinoa and cook a few minutes, then add water. Bring to boil then reduce to low simmer and cover/cook until water has been absorbed–about 10-15 minutes. Fluff, add lemon juice, zest, dill and S&P to taste.