Lemon, Mustard & Dill Sauce

Recipes using our Lemon, Mustard & Dill Sauce.

Halibut & Shallot Salad

Halibut & Shallot Salad

  Ingredients 2 c bite size pieces of cooked halibut 1 T chopped shallots 1 T capers 1 T chopped Mama Lil’s peppers 1 small carrot, julienned 4 T Dulcet Lemon Mustard & Dill Sauce Salt & Pepper Instructions Combine ingredients. Serve over a bed of lettuce and cucumbers. Helpful Hint: Serve as an appetizer with crackers. Serves 2 Printer-Friendly...

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Bay Shrimp Appetizer

Bay Shrimp Appetizer

  A beautiful, healthy appetizer to share with friends, or for a light meal all to yourself.   Ingredients 1/2 lb bay shrimp 1/2 c finely diced celery 1/2 c orange, yellow, or red pepper, finely diced 4 green onions, finely diced 1/4 c Dulcet Lemon, Mustard & Dill Sauce 2 pinches Cayenne pepper Fresh black pepper and flaked sea salt (to taste) Baguette slices, toasted or Belgian endive leaves Garnish: Zest from 1 lemon Instructions 1. Toss the ingredients together and season with cayenne and black pepper. 2. Arrange the shrimp mixture atop toasted baguette slices, or into...

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Grilled Artichokes with Lemony Moroccan Dip

Grilled Artichokes with Lemony Moroccan Dip

  The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

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Deviled Eggs

Deviled Eggs

  Ingredients 6 hard boiled eggs 1 T mayonnaise Dulcet Lemon, Mustard & Dill Sauce Salt & Pepper Fresh dill or chives (optional) Instructions 1. Cut eggs in half carefully, remove yolks and place in bowl. 2. Place the egg white on a serving platter. 3. Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise. 4. Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny. 5. Spoon or pipe the yolk mixture into the egg whites. 6. Garnish each deviled egg with a sprig of fresh dill or chives (shown). From our test...

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Chopped Brussels Sprout & Bacon Salad

Chopped Brussels Sprout & Bacon Salad

Ingredients 1 lb brussels sprouts 4 slices of bacon 4 hard boiled eggs 1 small apple, diced Dulcet Lemon Mustard & Dill Sauce Sea salt & fresh ground pepper Instructions 1. To prepare the brussels sprouts, peel away blemished outer leaves and discard. 2. Cut each sprout in half and then using a paring knife carefully cut out the core. 3. One at a time, place the cut side of the sprout on a cutting board, and use your chef knife or whatever knife you are most comfortable handling, to slice the sprout into thin strips (it will look like you are making brussels sprout confetti). 4. Wash...

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Salmon Pasta Salad (photo blog)

Salmon Pasta Salad (photo blog)

  Another great pick for leftover salmon and the perfect quick dinner for those rushed days and short evenings. Also, another opportunity to show off Alan Weiner’s amazing food photography. We hope you enjoy!   Ingredients Fillet of one salmon (or leftover cooked salmon) 2 c farfalle (bow tie pasta) 2 T capers ½ c diced red onion Dulcet Lemon, Mustard & Dill Sauce Instructions 1. Bake, broil, grill or poach salmon if you don’t have any leftovers. 2. Cook the pasta until al dente so that it is still firm and not mushy. 3. Strain the pasta, rinse with cold water to...

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Sunday Salmon Cakes (photo blog)

Sunday Salmon Cakes (photo blog)

Brunch at our place! With all the yummy leftovers from our grilled whole salmon, we whipped up some salmon cakes to go with our Sunday eggs and toast. Planning ahead, we roasted the red pepper on the grill the same night we grilled our whole salmon so we would have it for our Sunday cakes. Another easy dish long on flavor, this is a perfect choice for brunch with friends. Ingredients 2 T olive oil 1 c chopped onions ½ t crushed red chilies, more if you like them spicy 2 T capers 2 T chopped roasted red pepper or sundried tomatoes (optional) 2 c cooked salmon, broken into bite sized pieces...

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Grilled Whole Salmon (photo blog)

Grilled Whole Salmon (photo blog)

Is there anything more impressive than a whole salmon on the grill? It is one of the easiest meals to make yet has a “yeah, I know what I’m doin’” presence on the platter. Fresh, fresh, fresh is the secret to great fish, and salmon is no exception. Here in Oregon, we are lucky to have it swimming right under our noses. Pam bought this beauty -caught the night before- at the Portland Farmer’s Market right out of an ice chest. It doesn’t get much fresher than that. Never fear though as there are a lot of great seafood markets that sell fresh fish and will tell you what is...

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Roasted Salmon with Lemon Mustard & Dill Sauce

Ingredients 2 fillets-6 oz each of Salmon 1 T finely chopped shallots 2 T Dulcet Lemon Mustard & Dill Sauce Salt & Pepper Instructions 1. Place fillet, skin side down, in a non reactive baking dish, season with salt & pepper. 2. Mix the shallots and Lemon Mustard & Dill Sauce together and spread evenly over the top and sides of the fillets. 3. Place baking dish in the top third of the oven and roast at 450 degrees for 12-14 minutes, depending on the thickness of the fillets. Serves 2 Printer-Friendly PDF...

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Salmon Pasta Salad

Salmon Pasta Salad

Ingredients Fillet of one salmon (or you can use left over cooked salmon) 2 c farfalle (bow tie pasta) 2 T capers ½ c diced red onion Dulcet Lemon Mustard & Dill Sauce Instructions 1. Bake, broil, grill or poach salmon. 2. Cook the pasta until al dente. 3. Strain the pasta, rinse with cold water to stop cooking process. 4. Break up the salmon into large bite sized pieces, carefully removing skin and any bones. 5. Place the pasta, salmon, capers and red onion in a large bowl. 6. Toss generously with Dulcet Lemon Mustard & Dill Sauce, taking care to not break up the salmon pieces. 7....

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Poached Salmon with Lemon Mustard & Dill Sauce

Poached Salmon with Lemon Mustard & Dill Sauce

Ingredients 2 -6 oz salmon skinless fillets 1/3 c white wine & ¼ c water 1/2 onion, diced 1 T capers, drained ½ c Dulcet Lemon Mustard & Dill Sauce 2 T sour cream (optional) Instructions 1. Season both sides of fish with salt & pepper. 2. Place medium sized sauté pan over medium high heat. 3. Add the onion, wine and water to the pan creating a bed with the onions, place the salmon on top of the onions. 4. Cover the pan and cook for 8 minutes or until just cooked thru. 5. Place fish on serving platter and cover with foil. 6. Boil liquids in the pan until reduced to 2 T. 7. Add the...

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Fennel and Orange Salad

Ingredients 1 fennel bulb 1 orange ½ c fresh pomegranate seeds ¼ c Dulcet Lemon, Mustard & Dill Sauce Instructions 1. Thinly shred the fennel and cut the oranges into segments. 2. Place the fennel, orange and pomegranate seeds in a serving dish. 3. Toss with Dulcet Lemon, Mustard & Dill Sauce, season with fresh ground pepper. Serves 2-4 From our test kitchen: Use a mandoline to shred fennel bulb. Printer-Friendly PDF...

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Refreshing Egg Salad

Refreshing Egg Salad

  Ingredients 4 hard boiled eggs ½ c celery, diced (optional) ¼ c onion, diced (optional) Dulcet Lemon, Mustard & Dill Sauce Freshly ground black pepper Instructions 1. Chop eggs, add celery and onion if using. 2. Add Dulcet Lemon, Mustard & Dill Sauce to desired consistency. 3. Season with fresh pepper. 4. Place on your favorite bread. Makes 2-3 sandwiches From our test kitchen: Try grating the hard boiled eggs to create a different texture. Serving Suggestion: For a super healthy version, we put our egg salad on a rice cake and topped it with fresh kale! Printer-Friendly PDF...

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Zesty Hummus

Zesty Hummus

Ingredients 1- 15 oz can garbanzo beans 1-2 cloves fresh garlic ¼ c olive oil ½ c Dulcet Lemon Mustard & Dill Sauce salt and pepper to taste Instructions 1. Place the garbanzo beans in a colander and rinse with cold water. Drain well. 2. Place the garbanzo beans and garlic in a food processor and puree. 3. Using the feed tube, slowly add the olive oil and the Dulcet Lemon Mustard & Dill Sauce. 4. Puree until smooth. 5. Season with salt and pepper. Serve with fresh vegetables, pita bread, chips or crackers. Print Friendly PDF...

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Tuna Salad w/ Lemon, Mustard & Dill

Tuna Salad w/ Lemon, Mustard & Dill

Ingredients 1 can tuna, white albacore ½ c celery, diced ¼ c sweet onion, chopped 2 T capers, strained ¼ c Lemon, Mustard & Dill Sauce 2 T mayonnaise (optional) Freshly ground black pepper Instructions 1. Combine all ingredients and serve on your favorite bread or a bed of lettuce. Printer-Friendly PDF  

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Smoked Salmon Mousse

Smoked Salmon Mousse

Ingredients 8 oz cream cheese 4 oz smoked salmon 6 T Dulcet Lemon, Mustard & Dill Sauce Cucumber rounds or baguette slices Instructions 1. Place all of the ingredients in the food processor and blend until smooth. 2. For a casual appetizer, place the mousse in a decorative bowl with a knife and allow guests to spread on baguette slices or to dress things up pipe mousse on cucumber rounds, garnish with fresh dill or lemon zest. Printer-Friendly PDF...

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Sole with Lemon, Mustard & Dill

Ingredients 2 ½ lbs sole fillets salt & pepper 1 T olive oil 1T butter ¼ c onion, finely chopped 1 T capers, drained ½ c Dulcet Lemon Mustard & Dill Sauce Instructions 1. Clean and pat dry the sole. Season both sides of fish with salt & pepper 2. Place large non stick sauté pan over medium high heat. 3. Add the olive oil to the pan, place fillets in pan to form single layer, making sure to not crowd or overlap the fillets. 4. Saute the fish for 1-2 minutes turn fillet carefully and cook another minute or two or until just opaque, taking care to not over cook fish. 5. Place...

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Salmon Cakes

Salmon Cakes

Ingredients 2 T olive oil 1 c chopped onions ½ t crushed red chilies, more if you like them spicy 2 T capers 2 T chopped roasted red pepper or sundried tomatoes (optional) 2 c cooked salmon, broken into bite sized pieces 1-2 T bread crumbs (optional) 4 T Dulcet Lemon Mustard & Dill Sauce 1 egg, lightly beaten salt and freshly ground black pepper 3 T olive oil for frying the cakes Instructions 1. Heat a large skillet to medium high. 2. Add the 2 T olive oil, onion and crushed red chilies to the skillet. 3. Saute until golden brown. 4. Add the sundried tomatoes or roasted peppers to warm,...

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Lemon, Mustard & Dill Potato Salad

Lemon, Mustard & Dill Potato Salad

Ingredients 2 lbs red new potatoes 4 eggs, hard boiled, peeled & sliced ½ c diced celery ½ c chopped red onion 1/2 c chopped fresh parsley ¾ c Dulcet Lemon Mustard & Dill Sauce sea salt & fresh ground black pepper Instructions 1. Wash the potatoes well, leaving the skins on, cut into ¼” slices 2. Steam, until just cooked through but still firm. 3. Once cooked, place the potatoes in a bowl and add the Dulcet Lemon Mustard & Dill Sauce. 3. Toss in the remaining ingredients and season with salt & pepper. Serves 6 Printer-Friendly PDF...

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Niçoise Salad

Niçoise Salad

  Ingredients 1 head butter leaf, red oak or your favorite lettuce ½ lb small new potatoes ¼ lb haricot vert ½ lb cherry tomatoes, cut into halves 4 hard boiled eggs, sliced into rounds ½ c Nicoise olives 1 can albacore tuna 4 anchovy fillets, coarsely chopped (optional) Dulcet Lemon, Mustard & Dill Sauce Freshly Black Pepper Instructions 1. Cut the potatoes into halves or quarters depending on their size and steam until just cooked through. 2. Prepare the haricot vert and steam until just cooked, rinse with cold water and drain. 3. Place the prepared lettuce, potatoes, haricot vert...

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Mushroom Gruyere Cheese Salad

Mushroom Gruyere Cheese Salad

Ingredients 2 c very thinly sliced Crimini Mushrooms ½ c shaved or largely grated Gruyere Cheese 1 T chopped Italian Parsley ¼ c Dulcet Lemon Mustard Dill Sauce Salt & Pepper to taste Instructions 1. Toss ingredients in a bowl and season to taste. 2. Chill before serving. Place over Butter Lettuce as a first course or top a toasted baguette slice for a unique appetizer. Printer-Friendly PDF  

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Asparagus & Crab Pasta Salad

Asparagus & Crab Pasta Salad

Ingredients 1 lb asparagus, cut into bite sized pieces ½ lb Fresh Crab ½ c diced celery 3 T finely chopped red onion ½ lb dried pasta ½ c Dulcet Lemon Mustard & Dill Sauce Salad greens Instructions 1. Bring a large pot of salted water to a boil. 2. Add the asparagus to the boiling water and cook for 3-4 minutes or to desired doneness. 3. Using a slotted spoon or strainer, remove the asparagus from the pot. 4. Run cold water over asparagus, drain well and set aside. 5. Add the pasta to the boiling water and cook the pasta until al-dente. 6. Strain the pasta, rinse with cold water and...

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