Tuesday, July 05, 2005
Grilled Salmon with Dill
Summer is so fleeting! Sweet little peas are already dwindling from the market, puckery sour cherries are getting harder to find. Thankfully, peaches have yet to hit their zenith, so I know there are still warm days ahead. For now though, the one thing I am so happy is in abundance is fresh feathery dill. I love dill. I sometimes wonder if it isn't that little bit of my Swedish heritage popping up, since I just crave it in so many ways. It makes amazing pesto, adds a wonderful flavor to dips, is a classic addition for cucumbers, and of course, is a match made in heaven with salmon. I made this recipe late last week for a quick outdoor meal, and was super pleased with the results. Try it, and enjoy!
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice and
2 tablespoons lemon zest (one for marinade, one for couscous)
1 clove garlic, minced
1 tablespoon minced dill
Pinch of salt and pepper
4 6-ounce salmon steaks, rinse and pat dry
2/3 cup water
1/2 teaspoon salt
2/3 cup couscous
1 tablespoon fresh dill, chopped
In a shallow dish, combine the olive oil, lemon juice and zest, garlic, dill, salt, pepper and the fish. Turn to coat, cover and refrigerate one hour (not much more, since the acid in the marinade will start to chemically cook the fish)
Bring the water for couscous to boil in small saucepan and add a large pinch of salt. Stir in couscous and cover pan. Remove from heat and let stand, covered, about 5 minutes. Fluff couscous with fork then gently stir in the dill and additional lemon zest.
Grill the fish over medium-high heat for about 6 minutes per side. Serve with couscous
One tablespoon of dill seeds contains more calcium than a cup of milk
The worlds longest sandwich measured 2,081 ft and was created by Pietro Catucci and Antonio Latte of EuroSpin in Mottola, Taranto, Italy, on August 7, 2004. The ingredients included 2,028.25 lb of flour, 112.6 gal of water and 55.11 lb of salt.
The bread was left to rise naturally for over 24 hours without the use of yeast. The bread was transported half cooked from the oven onto the tables by means of two cranes. On the tables it was further baked using a specially created movable oven and, once cooled, it was filled with 547 kg of salami and mortadella and decorated on top with mayonnaise and tuna.
The sandwich weighted 34,275.22 lb and was consumed by 19,000 people together with 109.98 gal of wine, helping raise money for the Food Bank, which had earlier been destroyed by a fire.
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Rachael, we're not big fish eaters around here, but last year I did start to eat fish and then actually COOK it. When I decided to make salmon and ran out of recipes I KNEW were good I came here knowing you would have a simple, yummy one. I made this one without the dill or couscous and my kiddos and hubby LOVEd it. Yay!Post a Comment