Tag: Dill

Lemon Dill Baked Salmon

sustainable fish

My mother and my girlfriend Lynn love salmon. They were talking about recipes at a recent dinner party and they both make a similar version of this Lemon Dill Baked Salmon. Not only is it quick, easy and delicious, but it’s makes a stunning presentation with few ingredients and very little work.

I have become very particular about seafood, questioning the quality and the health of farm-raised seafood, especially in locations where there are no protocols for ensuring that appropriate standards are set and used.

Whole Foods’ seafood department relies on “traceability from farm or fishery to store.” The goal is not only to know the source, but to verify that these sources are responsibly managed, whether it’s a fish farm or fishery. I rely on them for much of my seafood and the seafood is pristine and delicious.

I purchased a beautiful salmon fillet, about 1 1/4 pounds, including the skin, which I removed  (the fish monger will always remove the skin for you, just ask). This produced two thick fillets about 5 ounces each and a smaller, thinner piece, not quite 4 ounces, that I chopped up and made into a salmon burger.

High heat is the best way to cook fish. It’s quick and not much moisture is lost in the process. Preheat the oven to 425 degrees F.

Lay the fillets on a lined baking tray, brush with a little olive oil and season with kosher salt and black pepper.

sustainable fishPlace fresh dill fronds across the top.

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Cover each with 2 thin slices of lemon.

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Bake 15 minutes in the preheated oven for medium rare (warm, slightly translucent center) or 20 minutes for a more well done fillet.

sustainable fish

Don’t waste the lemons, give a little squeeze from each slice to brighten the salmon.

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Lemon Dill Baked Salmon

sustainable fish

A quick and easy preparation that is both eye and palate pleasing!

  • Author: Trish Lobenfeld

Ingredients

4 five-ounce center-cut skinless salmon fillets
olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4-5 dill fronds per fillet
1 lemon cut into 8 thin slices

Instructions

Preheat the oven to 425 degrees F.

Lay the fillets on a lined baking tray, brush with oil and season each with 1/8 teaspoon salt and pepper.

Top with dill fronds and 2 lemon slices each.

Bake in preheated oven 15 minutes for medium-rare or 20 minutes for medium-well.

Squeeze the lemons over the fish.

Notes

Be sure to get center-cut fillets, these are the thickest. Tuck the skinny end under (after seasoning) for even cooking.

 

 

 

 

 

 

Compound Butters

Compound Butter

Compound butters combine unsalted butter with different aromatics, such as herbs, shallots, acid, salt and pepper, and/or spices. Mix room temperature butter with the finely minced aromatics you think pair well with your entrée. Mix them together, place on parchment paper or plastic wrap and form into a sausage shape and refrigerate. These freeze well, too.

Today’s lesson includes three very different versions, each appropriate for different kinds of protein.

Top the cooked meat, fish or chicken with thin slices of the compound butter while it’s piping hot. The melting butter creates a very flavorful sauce. This is a quick and easy method of dressing up a simple dish in really delicious way.

Compound Butter

Watch the Compound Butter video here.

 

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Garlic Herb Compound Butter

Compound Butter

This compound butter is delicious with chicken or fish. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced clove garlic
  • 1 teaspoon minced chives
  • 1 teaspoon minced parsley
  • 1 teaspoon minced thyme
  • 1 teaspoon lemon zest
  • pinch of coarse salt
  • couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, garlic, chives, parsley, thyme, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

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Lemon Dill Compound Butter

Compound Butter

A perfect compound butter for fish, especially salmon! Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup chopped dill fronds
  • zest of 2 small lemon
  • pinch of coarse salt
  • a couple of twists of freshly ground pepper

Instructions

  1. Thoroughly combine the butter, dill, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

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Peppercorn Blue Cheese & Chive Compound Butter

Compound Butter

A rich and hearty compound butter perfect for red meat. Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.

  • Author: Trish Lobenfeld
  • Yield: 1/2 cup

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • ¼ cup softened blue cheese
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons freshly ground 4 peppercorn is or black peppercorn
  • 1 teaspoon balsamic vinegar (good quality, thick syrupy)

Instructions

  1. Thoroughly combine the butter, blue cheese, shallot, parsley, pepper and vinegar in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.

 

Carrot Dill Soup

I’m starting the New Year with a recipe for Carrot Dill Soup. It’s light, gluten free and substitute oil for butter to make it dairy-free.

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I prefer fresh carrots with the stems still attached as opposed to bagged carrots. They have a sweeter taste than the whole carrots on a bag and those little mini carrots I use for dog treats because more often than not they have an off flavor, which the dog seems to prefer. Use either fresh or dried dill, I’ve provided measurements for both.

The soup is great for lunch in a mug or as a simple starter for dinner. It whips up in no time and freezes well.

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The holidays are over and it’s been hectic from Thanksgiving through this week with the shopping, cooking, wrapping presents, cooking, decorating the house, cooking and more cooking and finally pulling everything back together again. It was our first Christmas with my parent’s staying home in Rochester. We managed better (emotionally) than I expected, but we missed them.

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The decorations always come down right after Christmas. I follow my mother’s rule – never bring in the New Year with last year’s Christmas tree. We used to have a contest years ago with our neighbors across the street. The first one who got the tree down on 12/26 threw it on the other’s lawn. One year my next door neighbor asked if there was a problem between us, she had seen Eric throw our tree on the Babbitt’s lawn!

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Company is gone, laundry is caught up and I’ve begun to get ready for 2016. I cleared out all the 2015 financial files and set them up for 2016 and did the 2016 budget. The tax file is set up and awaiting all those forms and schedules that will arrive in the mail shortly. Ugh!!!

This is the time of year I like to tackle the kitchen cupboards. I managed to get them all emptied out, washed and in some cases rearranged. Strange things happen, though and I can’t find some tools. In particular, my bench scraper and that little flat rubber for opening jars are missing. I know they’re not here, because I’ve been through every cupboard and drawer! A trip to Bed Bath and Beyond is in order, along with a trip to K-Mart to stock up on paper goods and cleaning supplies – another Ugh!!!

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Even the miscellaneous/junk drawer looks good!

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Things are organized and I’m ready to get back to my normal routine. Claire came back up again this week for a few days . She starts a new job Tuesday and will get busy again, so it was lovely to have that one-on-one time with her – just Mom and her oldest baby hanging together!

Wishing everyone a healthy, happy and prosperous New Year – Happy 2016!

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Carrot Dill Soup

This is a light soup that’s gluten free and/or dairy free/fat free (omit the butter or oil). It whips up in no time and freezes well.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 quart
  • Category: Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound onions, roughly chopped
  • 2 garlic cloves, crushed
  • 2 pounds peeled carrots, roughly chopped
  • 1 quart vegetable stock or water
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh dill or 2 tablespoons dried dill

Instructions

  1. Melt the butter in a large saucepan over medium heat. Stir in the onions and garlic; cover and sweet for 5 minutes.
  2. Add the carrots, stock/water, salt and pepper. Bring to a boil and then lower the heat a bit to a gentle boil. Continue cooking until vegetables are very soft, about 30 minutes; the smaller the pieces the shorter the cooking time.
  3. Let the soup cool a bit; then puree in a food processor fitted with the blade attachment, a blender or with an immersion blender until smooth.
  4. Stir in the dill and adjust seasoning as needed.
  5. Freezes well.

 

 

Poached Salmon with Three Sauces

I love cold poached salmon and it’s the perfect vehicle for a variety of delicious sauces. I couldn’t decide between a cucumber dill, my favorite, a mustard or something with a bite like watercress. Since watercress isn’t in season, I substituted arugula and added some cucumber and a touch of lemon zest. That’s how I ended up with Poached Salmon with Three Sauces!

The irregular shape of salmon presents a challenge to even cooking. I removed the thin edge along the length of the salmon and poached it as a separate piece for four minutes and cut the rest of the salmon into six equal portions, which I poached for seven minutes.

A rich poaching liquid adds depth of flavor to the salmon. Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup. Add the aromatics and cold water, bring to a boil, lower the heat to a gentle simmer and continue cooking for half an hour. Strain and thoroughly chill the poaching liquid.

Both the fish and the poaching liquid must be the same temperature at the start of cooking to cook the fish evenly. Use a gentle simmer  to prevent the vigorous bubbles of boiling liquid from breaking apart the salmon, it’s very fragile.

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Poached Salmon with Three Sauces

A delicious assortment of sauces to complement poached salmon.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 portions
  • Category: Fish
  • Method: Poaching

Ingredients

Poaching Liquid
2 cups dry white wine
2 large onions, thinly sliced
2 large carrots, thinly sliced
2 large celery stalks, thinly sliced
4 whole garlic cloves
1 tablespoon Kosher salt
12 whole black peppercorns
2 1/2 quarts cold water

Poached Salmon
3 pounds center-cut salmon, skin removed, dark meat trimmed and cut into 6 even portions*

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce
1 cup sour cream
3 tablespoons Dijon-style mustard
2 tablespoons coarse mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

 

Watercress Sauce
1 cup sour cream
1 cup tightly packed arugula or watercress
1/2 cup seeded, 1/2-inch dice cucumber
1/2 teaspoon Kosher salt
1/2 teaspoon lemon zest
1/2 teaspoon freshly ground pepper

 

Cucumber Dill Sauce
1/2 cup sour cream
1/2 cup plain yogurt
3 tablespoons minced fresh dill or 1 tablespoon dried dill weed
1 cup seeded, 1/2-inch dice cucumber
1 teaspoon granulated sugar
1 teaspoon white wine or champagne vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions

Poaching Liquid

Place the wine in a medium saucepan, bring to a boil and reduce to ½ cup.

Add the onions, carrots, celery, garlic, salt and peppercorns and water to the saucepan and bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.

Strain the poaching liquid and discard the vegetables. Chill the liquid thoroughly.

Poached Salmon

Place the prepared salmon in the bottom of a pan large enough to hold all pieces. Pour the cold poaching liquid over the fish to cover completely; if necessary add a little water to make sure the tops of the salmon are submerged.

Bring to a boil and immediately reduce the heat to maintain a very gentle simmer; cook for 7-8 minutes.

Mustard Sauce

Whisk all the ingredients together and refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Watercress Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

Cucumber Dill Sauce

Place the ingredients in the base of a blender or food processor and puree. Refrigerate for at least 30 minutes to let the flavors meld.

Can be made up to 3 days in advance.

 

Notes

*Slice the thin edge that runs the length of the salmon. Poach for 3-4 minutes.