"Christmas is coming"
It’s shocking how far I’ve come in the development of my palate. There was a time where I would never put
rosemary or dill anything to my mouth. Even salmon I hated at one point. And
now what do we have here? Salmon and dill? It’s a miracle, a extremely delicious
creamy and flavorful miracle.
I am currently in a new space living with a bunch of meat eaters and one pescatarian
who does not cook yet dreams of one day becoming vegan. So in addition to
chicken and pork, I have been cooking salmon and vegan meals a lot so that she
will actually have more to eat than white rice, ketchup and butter (her
specialty). Every week I try to make salmon a different way, this blog post also doubled as Sunday dinner
last week.
I love cooking whole slabs of salmon, but I also love cooking these
skinless thick strips. A good sear on each side with the middle still slightly raw, then simmered in
whatever sauce to get the center cooked to perfection. This leads to a tender
and juicy, melts like butter salmon. It
always baffles me how simple salmon is to cook, yet it’s one fish that gets massacred
way too often. Everyone has horror stories of terrible salmon dishes at
restaurants, and weddings. Generally speaking I cook salmon at home, but never
order it out unless I am sure it won’t be dry and tough.
If you’re a dill and salmon fan, get to the grocery store and make this
for dinner. It will be a perfect addition to the holiday table for all your fish
eating family members.
Ingredients (printable ingredient list)
2-3 pinches Salt per salmon
¼ teaspoon Black pepper
2 tablespoon coconut oil
1 tablespoon butter
3 tablespoon chopped Dill
1 teaspoon Lemon zest
3 Garlic cloves shredded
1 cup coconut milk
1 teaspoon Maple syrup
¼ teaspoon salt
½ teaspoon onion powder
½ Lemon juice
Xoxo Greedygirl
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