Tag: Salmon

Sunday dinners and simple pleasures: Seared Salmon Fillets with Dill Dijon Sauce

The Dill Dijon Sauce on this Seared Salmon Fillet tastes rich, calorific and sinful, but is in fact 100% fat free. Recipe below.

Seared Salmon Fillets with Dill Dijon Sauce

SUSAN OVER AT FOOD BLOGGA RECENTLY WAXED ELOQUENT AND PASSIONATE about reviving the tradition of Sunday dinners. Of course, the Sunday dinners of her childhood memories took hours to prepare, with “every Italian-American woman with any pride starting the ‘gravy’ (East coast Italian-American for tomato sauce) at breakfast to be ready for 2:00 Sunday dinner.” Continue reading “Sunday dinners and simple pleasures: Seared Salmon Fillets with Dill Dijon Sauce” →

Salmon Tarragon on a Bed of Vegetables: Better late than never

Steaming salmon over a bed of vegetables in wine keeps fish moist and delivers delicate flavor. Recipe below.

This is the salmon dish I was going to prepare last week, before painting the living room got in the way. So it’s a week late—and given my history with fish, it’s much later than that.

Fish and I haven’t always been on the best of terms. I grew up in the midwest—St. Louis, to be exact—before reliably fresh fish was readily available in just about any supermarket. Fish for my family was frozen, breaded ocean perch, fried up and served with canned stewed tomatoes, cold from the fridge, and my grandmother’s sour German cole slaw. Even though we weren’t Catholic, this dreaded meal appeared without fail every Friday. So Friday became my day of semi-fasting at the evening meal, breaking up the fish and tomatoes with my fork and redistributing them around the plate, while consuming as little as humanly possible. I don’t think I fooled anyone at the table—I just outwaited them. Eventually, I would be excused so dinner dishes could be washed.

If this weren’t enough to put me off fish, every winter also brought daily tablespoon-sized doses of cod liver oil, which tastes exactly like its name. I can’t remember now what my mother thought this vile, viscous liquid would ward off. What it in fact warded off was any hope of me liking fish for many years to come.

So of course I married a fish lover. Marion, to her credit, was patient and gentle with me as she gradually reintroduced seafood to my palate—much as one would be with any rescued abused creature. She only served fish occasionally and then, only milder-flavored species. That she is a superb cook also helped. But it took years before I willingly chose fish in a restaurant if any creature that had walked the earth was also offered on the menu. And even more years before I attempted to cook fish.

Now I really like fish—like cooking it too. Thanks, Marion! After you try this simple, quick, delicious dish, I think you’ll thank her too. Continue reading “Salmon Tarragon on a Bed of Vegetables: Better late than never” →