Friday, August 20, 2010

Salmon with Dill Sauce

G2 was out of town for work a bit this week, so Graham and I got into something fishy. (Oh, I just crack myself up). I decided to try my hand (and his taste buds) at wild salmon. I picked up a few fillets and defrosted them under running cold water. Seasoned both sides with salt and pepper and dropped them in a skillet with some olive oil to cook on each side for 5-6 minutes until they were opaque. (As usual, I kind of overdid them. But just a tiny bit). If only I cooked fish more often, I'm sure I would eventually get it down. They would have been pretty darn good just like this, but I topped them with a little sauce. A very tangy sauce. Maybe a bit much for some people, but we liked it.

For the dill sauce:
1 Tbsp lemon juice
1 Tbsp green onion, chopped finely
1 Tbsp (maybe a bit more) fresh dill, chopped
about 1/4 cup (maybe more) of greek yogurt (I used non-fat)
salt and pepper

Mix it all up and chill for a bit while getting everything else ready. Spoon a dallop on the fish when it comes out of the pan.

I served it with steamed green beans and whole wheat couscous. I added a little dill and green onion to the couscous, along with a nice handful of chopped olives. I had a 'Mediterranean mix' that was good, but getting the pits out definitely added to my prep time. In addition to not eating fish, G2 also doesn't like olives or dill (he really cramps my cooking style sometimes-I love dill and olives), so both of these flavors aren't super familiar to Graham. He really seemed to like them and the salmon. And for good reason, it was pretty great!

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