AP – The first decision that needs to be made on a special day such as wedding anniversary: Eat in or go out?
Since you are checking out this article and recipe, I’m thinking that you (like me!) are of the stay-home-and-cook persuasion.
So the next decision is a more involved one – what to make? Something special but not complicated. A meal that traps you in the kitchen for hours kind of defeats the purpose of making dinner for your partner. And it can’t involve a lot of pots and bowls – romance and a sinkful of dishes are not a great pairing.
This recipe for crispy-skinned salmon with dill sauce fits the bill.
THE MENU
One of my favourite things to order in a nice restaurant is a perfectly cooked piece of salmon with a crispy skin. The crackling exterior contrasting with the pink, tender fish – perfection. And luckily, it’s a very doable dish to make at home!
Pair your fish with a cool and creamy dill sauce and a couple of simple sides, and you have a restaurant-worthy meal in the comfort of home. Suggested sides include roasted cauliflower, a simple green lettuce salad, or roasted asparagus and a couscous salad.
CRISPY-SKINNED SALMON WITH DILL SAUCE
For the dill sauce:
– Half cup sour cream (or plain Greek yoghurt)
– Three to four teaspoons whole milk
– Juice and finely grated lemon zest from half lemon
– One-and-a-hlaf teaspoons Dijon mustard
– Quarter teaspoon finely minced garlic or garlic powder
– Quarter teaspoon sugar
– Kosher salt and freshly ground pepper (to taste)
– One-and-a-half teaspoons minced fresh dill (do not use dried dill here)
In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream. Stir in the minced dill. Let sit at room temperature while you cook the fish.
For the salmon:
– Six to eight-ounce salmon fillets, skin on
– Kosher salt and freshly ground pepper to taste
– One tablespoon olive oil
– Pat the fish dry and season with salt and pepper on both sides.
Heat the oil in a large, heavy skillet, preferably non-stick, over medium-high heat.
Place the salmon (in batches if necessary) skin side down in the pan, giving the filets a little shuffle so they don’t stick.
Then cook without moving the fish for about four minutes. Reduce the heat to medium and cover the pan.
Let the salmon cook for another three to eight minutes or so until is it cooked to your liking.
he bottom skin should be browned and crispy, and the middle of the salmon should have a bit of dark pinkness inside.
If you prefer your salmon cooked through, then give it another minute or two.
Remember, the salmon will continue to cook a bit once removed from the heat.
Serve hot or warm with the dill sauce. – Katie Workman
