Salmon with Dill Sauce (and Kitchen Phobias)
I am normally pretty brave in the kitchen. After all, if it doesn’t work, it’s not like I have to eat it. I still might try to choke some of it down, but I always have the option of a good ol’ PB&J if it is just that bad (like the Blueberry Chicken Casserole that I made before I started this blog…uggghhh).
One food that I have remained afraid of is fish. Part of the problem is that I don’t like many different types of fish (salmon and white fish are it pretty much). Then, even if it is a Lauren-approved fish, if it is prepared with something that I don’t think should go with fish (cheese, tomatoes, olives, other fish stuffing), I won’t eat that either. As you can see, I am fussy enough when someone else is making me the fish.
When I am trying to prepare it, I have the third hurdle as well. Where do I buy it? What cut do I get? Will there be all of those little bones? Is it fresh? Will my apartment smell like fish for days?
I finally decided (after 3 years of cooking for myself and not making any fish) to face my fear and just go for it. I saw Claire Robinson make her recipe for Crispy Skin Salmon on the Food Network and thought I would go with that concept. How can you really mess up broiled salmon?
HINT: When broiling salmon, make sure it doesn’t stick to your oven rack. It can be messy afterward :(
I bought a wild salmon filet at the grocery store and went to town! I made a few changes (as you can see in my recipe). I replaced tarragon with dill because I couldn’t find tarragon anywhere. My salmon is also not really “Crispy Skin” because mine had no skin on it when I bought it. Just think of it as crispy instead! The sauce is creamy and spicy, a perfect accompaniment to all sorts of dishes. I bet it would be fabulous with chicken or pork too. Best of all, because that had such a strong flavor, it drowned out any semblance of a fish smell!
Overall, I feel pretty wonderful that I found a way to make fish. What are your favorite ways to prepare fish? What are your biggest kitchen fears? The world wants to know.
Salmon with Dill Sauce
- 2 (6-ounce) pieces salmon filet, 1-inch thick
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter softened and divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 tablespoon dried Dill
- Steamed vegetable or Rice for your side
- Sprinkle the salmon with salt and pepper. Rub 1 1/2 tablespoons softened butter all over the the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
- Preheat the broiler to high.
- Place the salmon about 5 inches from the heat source and cook until the fish is cooked through, 5-7 minutes.
- In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest,lemon juice, mustard and dill leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
- Side with your favorite steamed vegetable or rice. I used peas and they were wonderful with the sauce.
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