Since giving up meat about six or seven months ago my fish intake has doubled. I never even tried to pursue a true vegetarian diet because I love fish too much, and trying to cook for Mike without meat is hard enough. I’m constantly trying new recipes, from super simple to more complex, to broaden what we eat in this newly no-meat household. For Labor Day I treated myself to a Whole Foods shopping trip with big plans for an evening grill session. Come dinnertime however, we discovered we were out of propane. How convenient. So we forged ahead in the kitchen and seared two pieces of fresh salmon on a piping hot cast iron Le Creuset oval skillet while roasting fresh veggies in the oven and heating pre-cooked slices of polenta.
To make the salmon a bit more special, I followed a very easy creamy (i.e., decadent and not diet friendly) dill sauce recipe from one of our Williams-Sonoma cookbooks. The result of topping otherwise ho-hum salmon with a cool and refreshing dill sauce was tremendous. The dinner, while so simple, quickly became a summer favorite.
Creamy Dill Sauce from Williams-Sonoma Cooking Essentials Cookbook:
- 1/4 lb fresh goat cheese
- 1 cup sour cream
- 1/4 cup minced fresh dill
- 1 clove garlic, minced
- Salt and ground white pepper
The amounts above are for a serving size of 6 – 8 so I cut back dramatically since it was just Mike and me. You simply mix all of these ingredients in a small bowl and chill until the salmon is ready. Voila! Fancy up your salmon in an mere instant, and go one step further by garnishing with lemon slices if you so choose.
What recipes will you be making while it still feels like summer?