Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, February 28, 2012

Poached Salmon with Mustard-Dill Sauce

To poach salmon, boil enough water to cover fish in a pan (I use a fish poacher but you could also use a large, wide, deep skillet that has a cover), along with about a cup of white wine, some salt and pepper.  Immerse the fish in it and cook for about 10 minutes per inch of thickness.  So a salmon fillet that is about 1 1/2 inches thick in the middle would cook for about 15 minutes.  Check for doneness by inserting the tip of a sharp knife or fork into the middle.  Do not overcook!  Especially if you have a nice piece of Wild Alaskan Salmon, which is high on the chart of sustainability!  Spoon this mustard dill sauce over the fish on the plate.  I used dried dill, but if you have fresh dill this dish will taste even better.  Put a whole bunch in after chopping it!  Maybe a half cup of fresh dill would be the right amount.



Mustard-Dill Sauce for Salmon

¼ cup Dijon mustard
3 tsp maple syrup
½ tsp dried dill
¼ cup olive oil
2 TBS sherry vinegar
3 tsp soy sauce
black pepper

Mix all together in a jar and shake.  Serve over poached salmon.

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