Witamy!
So
you know that fresh dill is often called the national herb of Polish cuisine,
right? A sprinkle of chopped dill will
brighten up almost any dish. Peter just
came back from the farmer’s market where he found bunches of fresh dill that
had just been harvested that morning. Of
course, he brought some home and when we put it up to our noses and inhaled
that distinct aroma...it was heaven!
Grilled Salmon - Dill goes especially well with salmon – both fresh and
canned. Peter loves to cook fresh salmon
steaks (or salmon filets) on the grill. And
Laura loves it too because that lets her off the hook for cooking dinner.
image courtesy of naruszcie.pl
image courtesy of naruszcie.pl
First he oils them lightly with canola oil so they don’t stick on the grill grates
(any flavorless vegetable oil will work).
Then he gives each piece a light sprinkling of fresh chopped dill and
places a couple of thin lemon slices on top.
When the grill is hot or the charcoal is gray, he places the fish on the
grill grates and immediately turns the heat down to low. If you’re using charcoal, raise the grill
grates up at least 3 or 4 inches from the coals. Cook about 4 or 5 minutes on each side (less
for thin filets), remove the lemon, flip the fish, put the lemon slices back on
top and grill for another three or four minutes, depending on the thickness of
your fish.
image courtesy of naruszcie.pl
Now
if Peter was a professional chef, he would check for doneness by just touching
the fish. But he’s not, so there’s absolutely nothing wrong with cutting a
small slit at the thickest point and having a look. It will be ready to come off the grill if the
middle is still just a bit pink inside. Salmon that has been cooked too long
gets very dry, very quickly.
Put
the fish on a serving platter, sprinkle some more fresh chopped dill on top,
maybe drizzle with some fresh lemon juice, and voila, you’re ready to
serve. It’s the dill that makes it
Polish style. We love to pair our
grilled Polish salmon with a small green salad, maybe some rice, and a fresh
rose wine from our favorite local vineyard.
Salmon Salad - If you open Laura’s pantry
you’ll always see a few cans of salmon on the shelf.
It has a lot more flavor than canned tuna and
offers a world of options for a light healthy meal when you’re short on time or
energy. Canned salmon has a lot of healthy nutrients, especially good for your
heart. Laura prefers the wild sockeye
salmon which has orange-red color and stronger flavor than the basic pink
salmon. It’s a little more expensive but
the flavor profile is worth it. Laura likes the Kirkland brand of canned salmon (packed in
water) from Costco but any brand will work.
This
salmon salad was a favorite of Peter’s Mom’s.
It’s been shared in this space before but is being brought it back today
because it really needs to be in your book of go-to recipes. It’s a great warm-weather plate when you
don’t feel like preparing a more complicated meal.
Serves 8
16 ounces canned, wild salmon, drained and crumbled
2 cups young potatoes, boiled & sliced thinly
1 cup mayonnaise
2 medium tomatoes, sliced
2 hard boiled eggs, sliced
1 tablespoon scallions or green onions, chopped
2 tablespoons fresh dill, chopped
Sprinkle the top with chopped green onions, and the rest of the chopped dill. Chill for an hour and serve on lettuce
leaves. A glass of dry white wine or fresh iced tea can be a very
relaxing accompaniment.
Smacznego!