Request and Salmon with Creamy Dill Sauce
Before I continue with my post, I wanted to make a request.
I'm bored and looking to make something from my cooking bucket list but nothing really inspires me. I'm tempted to make one of the more elaborate cakes like the Dobos or Sacher torte. Or the Goosefoot cake that Zsuzsa has listed on her web site. Or the Rigo Jansci, a whipped cream mousse cake. In fact, most of her cakes would be a great challenge, especially the Hungarian ones. However, they would probably take more time than I have on the weekend. Still, I can start planning once I decide which one I should make.
What would you suggest? And why?
Salmon and dill are a classic pairing though I'd never tried it out until now. Of course, that meant I had to buy some fresh dill because I wanted to experience the full experience. My veggie crisper (aka the place where herbs and veggies come to die) was getting a bit full with non-veggie items so I'm hoping to be able to keep the bunches of fresh dill and flat-leaf parsley (destined for chimichurri sauce) alive by standing them up in a container with water in the bottom and loosely covered with a plastic bag.
Wish me luck.
I decided to just season the salmon fillet I bought on the weekend with salt and pepper and bake it in the oven and serve it with one of the many dill sauce recipes I ran across. My first thought was to make a dill flavoured bechamel but I was too lazy to do any more cooking so I threw together a cold dip/sauce using the home made mayonnaise I had made earlier in the day.
Creamy Dill Sauce - serves 3 generously
3 salmon fillets, or salmon patties, fried or baked
1/2 cup mayonnaise
1/2 cup yogurt (or sour cream)
1 tsp Dijon mustard
2 tbsp freshly chopped dill
1 green onion, thinly sliced
1/4 tsp salt
1/4 tsp freshly ground black pepper
juice of 1 lemon (start with 2 tbsp)
In a medium bowl, combine mayonnaise, yogurt, mustard, dill, green onion, salt, black pepper, and most of the lemon juice (reserve about a teaspoon of lemon juice). Mix well and set aside.
After the fish is done cooking, sprinkle rest of lemon juice on each side and cover with the cream sauce.
Serve with rice or side of your choice.
I'm bored and looking to make something from my cooking bucket list but nothing really inspires me. I'm tempted to make one of the more elaborate cakes like the Dobos or Sacher torte. Or the Goosefoot cake that Zsuzsa has listed on her web site. Or the Rigo Jansci, a whipped cream mousse cake. In fact, most of her cakes would be a great challenge, especially the Hungarian ones. However, they would probably take more time than I have on the weekend. Still, I can start planning once I decide which one I should make.
What would you suggest? And why?
Salmon and dill are a classic pairing though I'd never tried it out until now. Of course, that meant I had to buy some fresh dill because I wanted to experience the full experience. My veggie crisper (aka the place where herbs and veggies come to die) was getting a bit full with non-veggie items so I'm hoping to be able to keep the bunches of fresh dill and flat-leaf parsley (destined for chimichurri sauce) alive by standing them up in a container with water in the bottom and loosely covered with a plastic bag.
Wish me luck.
I decided to just season the salmon fillet I bought on the weekend with salt and pepper and bake it in the oven and serve it with one of the many dill sauce recipes I ran across. My first thought was to make a dill flavoured bechamel but I was too lazy to do any more cooking so I threw together a cold dip/sauce using the home made mayonnaise I had made earlier in the day.
Creamy Dill Sauce - serves 3 generously
3 salmon fillets, or salmon patties, fried or baked
1/2 cup mayonnaise
1/2 cup yogurt (or sour cream)
1 tsp Dijon mustard
2 tbsp freshly chopped dill
1 green onion, thinly sliced
1/4 tsp salt
1/4 tsp freshly ground black pepper
juice of 1 lemon (start with 2 tbsp)
In a medium bowl, combine mayonnaise, yogurt, mustard, dill, green onion, salt, black pepper, and most of the lemon juice (reserve about a teaspoon of lemon juice). Mix well and set aside.
After the fish is done cooking, sprinkle rest of lemon juice on each side and cover with the cream sauce.
Serve with rice or side of your choice.