TASTE of Olney

This week, Danny’s recipe for Salmon with Creamy Dill Sauce was inspired by an especially luscious crop of dill that he grew in the herb planters outside Stewart’s Food Store. The planters contain dill, mint, basil, cilantro, and tarragon – depending on the time of year – and customers are encouraged to cut what they need for their culinary needs, he said.

Danny modified a recipe from the Taste of Home website for the flaky salmon and dill sauce, and suggested serving this tangy fish dish with broiled asparagus and basmati rice.

Salmon, known for its rich flavor and numerous health benefits, is a versatile fish that lends itself well to a wide range of condiments and spices. When it comes to condiments, a classic choice for salmon is a tangy dill sauce. The combination of fresh dill, creamy yogurt, and zesty lemon juice creates a delightful harmony of flavors that beautifully complements the natural taste of salmon. If you’re feeling adventurous, try experimenting with a homemade teriyaki glaze or a zingy citrus-based salsa for a burst of tropical flavors.

As for spices, a generous sprinkle of freshly cracked black pepper and a touch of garlic powder or minced garlic can add depth and complexity to the salmon’s flavor profile. Alternatively, you can opt for a Cajun spice blend to infuse your filets with a delightful kick, or embrace the Mediterranean flair with a blend of dried oregano, thyme, and paprika, or Herbes de Provence.

The key to preparing salmon lies in achieving that delicate balance between a tender, flaky texture and avoiding overcooking. One reliable method is to use a kitchen thermometer. Insert it into the thickest part of the fillet, and when it reads 145°F (63°C), your salmon is ready to be savored.

Another technique is to observe the salmon’s color and texture. As the fish cooks, it transitions from translucent to opaque. Gently press the fillet with a fork; if it flakes easily and the flesh appears moist, it’s an indication that your salmon is cooked just right. Be cautious not to leave it on the heat for too long, as this can lead to a dry and rubbery texture.

As always, all ingredients are available at Stewart’s Food Store.

Ingredients:

(Salmon): 1 salmon filet (about 2 pounds) 1 to 1-½ tsp lemon pepper seasoning 1 tsp onion salt 1 small onion, sliced and separated into rings 6 lemon slices ¼ cup butter, cubed

(Dill sauce): 1/3 cup sour cream 1/3 cup mayonnaise 1 tbsp finely chopped onion 1 tsp lemon juice 1 tsp prepared horseradish 1 tbsp fresh dill ¼ tsp garlic salt Pepper to taste Preparation: Step 1: Line a 15 x 10 x 1-inch baking pan with lightly greased heavy-duty foil. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon and seal tightly.

Step 2: Bake at 350-degree F for 20 minutes. Open the foil carefully, allowing steam to escape. Broil 4-6 inches from the heat for 3-5 minutes or until the fish flakes easily with a fork.

Step 3: Combine sauce ingredients until smooth.

Serve with salmon.