I spied a treat at the shop the other day in the form of Coho wild salmon. I’m not a fan of farmed fish so I love it when certain types come into season. I was in the mood to recreate a dish my mum used to make when I was younger. When I used to work with her she would bring in the previous night’s leftovers so I was lucky to eat well right out of university. At least one decent meal a day! One of my favourites was salmon, peas and potatoes. So I made Grilled Salmon with Dill Sauce with jacket potatoes and peas from our garden.
I chose dill sauce because I had a lot of fresh dill left over from making my husband Hungarian mushroom soup. I’ve realised I have not done a post on that so I shall have to make it again and do up a post to share.
Technique for Grilled Salmon and Dill Sauce
Heat the grill so it’s nice and hot. This will give the salmon a nice sear while keeping the centre moist. Slice a lemon. Place the slices on the grill and place the salmon on the lemon slices. It keeps the salmon from burning and gives it a lovely lemon flavour.
In a small saucepan, heat up some garlic infused olive oil. If you can have garlic, use two chopped cloves and regular olive oil. Sauté the chopped dill for a few minutes.
Add the mustard and the white wine and simmer to reduce a bit. Turn down the heat to low.
Add the cremé fraîche, this is a lovely alternative to regular cream. Stir in the cremé fraîche and keep it warm on low heat. Season with sea salt and pepper.
Spoon the sauce over the salmon and serve. This is such an easy dish to make but you are rewarded with high end flavour.
Season the salmon with sea salt and freshly ground pepper. Slice the lemon
Heat the grill to high heat. Place the slices of lemon onto the grill and place the salmon on the lemon. Grill until the fish has a nice sear and the centre is cooked to medium. Slightly pink in the centre.
In a small saucepan, heat up the garlic infused olive oil and sauté the dill for a few minutes.
Add the mustard and white wine and bring to a simmer. Reduce for a couple of minutes.
Lower the heat to the lowest setting. Add the cremé fraîche. Mix well and keep it just warm. Season with sea salt and freshly ground pepper.
Putting it together
Place the grilled salmon on a plate and spoon the dill sauce over the salmon and serve immediately.
I do seem to be on a mushroom kick, not just the vegetarian kick. Growing up, the only mushroom I was really exposed to was the button mushroom. Not to knock it, because that type is fine, but there really is such a variety to choose from. Different “meatiness” and flavours which can make dishes exciting. We were at the library a few weeks ago and my husband found a cookery book by Yotam Ottolenghi called Ottolenghi Simple. I love his approach to food. His recipe featuring mushroom and feta caught my eye so here is my version. It’s not too different from his though I adjusted the amounts of the ingredients a little here and there. I also added garlic because I love it paired with mushrooms and thyme.
When making this dish, try to find as many different varieties of mushrooms as you can. It should celebrate them. I was unlucky as when I went there wasn’t any variety! So strange as I can usually find about 5 types.
Technique for Mushroom and Feta
Prep the ingredients prior to starting to cook, including the bulger wheat, as it does not take long to cook. The original recipe calls for adding salt and pepper to the bulger before soaking but I decided not to do that. I’m a huge lover of salt but I knew there would be plenty of that flavour from the feta and I seasoned the mushrooms as they cooked.
In a skillet, heat up 2 tablespoons of the olive oil and cook the onions for several minutes until they soften and begin to caramelise. Add 1/2 teaspoon of the cumin seeds. Stir and keep an eye on the seeds. You don’t want them to burn but you do want them to brown. Remove the onion and seeds, set aside.
If need be, add a bit more olive oil and then sauté the mushrooms. Once they begin to brown add the garlic. Cook for a couple of minutes then add another 1/2 teaspoon of cumin seed and the thyme. Again cook for a couple of minutes.
Add the balsamic vinegar and stir. This will reduce and absorb quite quickly. Add the rest of the ingredients, including the onions, and let warm through, about a minute. Spoon over mixed lettuce and garnish with more fresh dill. Serve immediately.
We really enjoyed this dish and I’m going to add this as a choice for the food bowls we do for lunch. Hopefully I’ll have better choice with the mushrooms.
Mushrooms flavoured with thyme and dill, accompanied by feta over lettuce.
Mushroom and Feta
AuthorOur Growing Paynes
boiling water, enough to cover the bulger wheat
1/2cupfinely sliced red onion
1-1 1/2cupssliced mixed mushrooms
3cloves of garlic, coarsely chopped
sea salt and freshly ground pepper to taste
1tbspfresh thyme leaves
1/2 cup fresh chopped dill
1/2cupcrumbled feta cheese
1-2tspred pepper flakes
2cups mixed lettuce
Place the bulger wheat into a bowl and cover with boiling water until the water is an inch over the wheat. The bulger wheat will expand by quite a bit. Keep covered by a tea towel until all the water is absorbed.
Heat 2 tablespoons of olive oil on medium-high heat in a skillet and add the onion. Cook until it starts to soften and caramelise. Should take about 7 minutes. Add 1/2 teaspoon of cumin seed. Cook, careful not to burn, until they are nicely browned. This will only take a couple of minutes. Remove the mixture from the skillet and set aside.
If needed, add a bit more olive oil. Heat on high and add the mushrooms. Because the olive oil has a low smoke point, keep an eye on it and lower to medium-high if it starts to catch. When the mushrooms start to brown, add the garlic. Season with sea salt and freshly ground pepper. Cook for a few minutes.
Add the thyme and the rest of the cumin seeds. Stir well and again cook for a few minutes.
Add the balsamic vinegar while stirring. This will reduce and absorb quickly. Add all the other ingredients including the onion mixture. Allow it to warm through.
To serve, divide the lettuce between 2 plates, top with the mushroom mixture and garnish with fresh dill.
Is it rude to want to lick the plate? Probably, so I showed great restraint with this meal. I got up as much as I could with the fork though. 🙂
I have a cookery book called “The Foods of the Greek Islands” by Aglaia Kremezi. All sorts of wonderful recipes to try.
This is my version of the dish. I didn’t vary to far from the recipe but I also wasn’t in the mood to use any blender. And I changed the amounts of the ingredients for the balance I wanted.
In a skillet, heat up about a 1/4 cup of olive oil. Season the chicken legs with sea salt and pepper. Brown both sides of the chicken.
Remove from the heat. In the scallions add about 1/2 cup of chopped scallions. Cook to they are wilted.
Add the chicken back to the skillet. Add a cup of dry white wine and a cup of chicken stock. Bring to a simmer. Cover and cook for 10 minutes. Turn the chicken and cook for another 10 minutes.
Remove the chicken again. Add 3 tablespoons of lemon juice and about 4 tablespoons of chopped dill. Stir well and bring it back to a simmer. Add the chicken once more, cover, and cook until the chicken is cooked.
To serve, cut up the chicken and serve with the sauce spooned over it. We also served this with roasted potatoes and corn.
This has to be one of my favourite sauces I’ve made to date. Very flavourful and bright.