Dill-oramaPosted: February 9, 2010
I find that dill is the only herb which is truly okay if you don’t have any of the fresh stuff. The dried version works just as well in a sauce or glaze – and that’s what I went with last night. Plus, fresh dill is not that easy to find in your average store. And it snowed yesterday. All of which meant: dried dill.
I picked up some nice fresh (and HUGE) salmon filets this weekend at the farmers market and knew I wanted to cook it with a recipe I’d used before. But I haven’t talked about this recipe on the blog yet – and I think it’s worth doing so. It’s a really simple, really tasty way to prepare salmon. And the best part is that it uses a bunch of ingredients you probably already have in your fridge and cupboards. I love it when that happens!
This was all served up with some roasted sweet potato bites and turkish-style green beans (more dill).
Grilled Salmon With a Mustard-Dill Glaze
Makes enough for 2 large or 4 small filets of salmon
- 2 salmon filets
- 2 tbsp grainy mustard
- 1 tbsp dill (fresh and chopped, or dried)
- 2 tbsp soft light brown sugar
- juice of 1/2 lemon
- 1 tbsp apple cider vinegar
- Put a little bit of olive oil on a griddle pan and heat up. Meanwhile, combine all the ingredients (except the salmon, obv) in a bowl.
- Place the salmon filets on the pan and brush some of the glaze on top. After about 5 minutes, flip the filets over and glaze the bottom as well.
- Once cooked, serve with the rest of the sauce drizzled on top each filet.
Lesson learned: Definitely a go-to dinner when you’ve got fresh fish and a lemon.