With spring finally making an appearance hereabouts (in the form of a monsoon today!!!!) it is time to turn to lighter meals made with fresh ingredients. The temperature rising indicates that we should be eating fewer rib-hugging carbs, as comforting as they can be.
This amazing recipe for salmon is a perfect example of the sort of thing we cook once winter's grip has eased. It is quick to prepare (and easy). We thought it was delicious - particularly the refreshing dill sauce.
Better yet, the salmon can be cooked on the grill. I have to say, it felt truly amazing to fire up the grill and cook over a hot flame again - it has been far too long.
Salmon with Dill Sauce
1 tablespoon olive oil
4 6-ounce pieces skinless salmon fillet
kosher salt and black pepper
1 pound green beans, trimmed
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoons chopped capers
Heat the oil in a large skillet over medium heat.
Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 5 to 6 minutes per side. (NOTE: we brushed the salmon with the oil, seasoned with salt and pepper, and grilled it until just cooked through)
Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes.
In a small bowl, combine the sour cream, lemon juice, dill, capers, and ¼ teaspoon each salt and pepper. Serve with the salmon and green beans.