Entrees / Healthy Choices / Potatoes / Quick and Easy / Salad / Seafood / See Hatsie Cook / Sides / Summer Recipes / Sunday Dinners

Cook: Grilled Salmon with Dill and Warm Potato Salad

First thing’s first:
Some exciting things have happened around Two Recipes!  I meant to share them with you yesterday, but I got all distracted by that beautiful chicken.

First, a couple of weeks ago I was contacted by a person at Ocala Style Magazine, a local magazine that issues to the town of Ocala, Florida, asking if they could publish my Peanut-Butter Dog Biscuits in their July issue.  I of course said yes, and the issue was released last week.  Check it out!  I’m on Page 58.  I think this means, in the most basic sense of the word, that I’m published!  Bucket list!

Second, have you “liked” Hellmann’s Mayonnaise on Facebook yet?  What about Pinterest?  If not, do.  You’ll see my Buttermilk Brined Old Bay Wings with White BBQ Sauce featured as Blue Ribbon Number 42!

Finally, I don’t really have a third thing, except that I like you and appreciate you and I like things that come in threes.

It’s good we’re all on the same page now.

Now let’s talk salmon.  If you are my mom and you were taken out to dinner, you absolutely would order a salad with a salmon filet on it.  That salmon filet will be ordered crispy-done.  Really, you’d want it done.  The waiter, chef, and dinner guests will try to dissuade you, but a smile and a folksy accent will be flashed, and by golly, a crispy-done salmon filet is what you’ll get.

If you’re a food-person and you’re cringing right now, sorry.  (I’m not sorry.)

My Granddaddy, who spent half of his life exploring really good food and even better wine, told me that after all his dollars and all his travels, the best wine and the best food was your best wine and/with your best food.  So.  Mama gets to order her salmon crispy, and I get to order whatever red wine I want with my sushi dinner.    

Salmon at home is the perfect Summer dinner, and you get to cook it however you like.  Grilling salmon creates a lovely crust on the outside and you can let it cook, or not cook, to whatever your heart’s desire.

Let’s grill.

Serve the salmon with a grilled lemon half and some warm potato salad.

The potato salad is tender and because it is missing all of the heavy (and delicious) mayonnaise, very light.  It pulls all of it’s flavor from fresh herbs.  

The salmon has a nice char from the hot grill but remains tender as (in my opinion) salmon should be.  I know it’s bad form to say that your own cooking is delicious out loud while you are eating it, but for this meal, I was definitely guilty.
This is an easy, fresh, seasonal meal that can be thrown together in 30 minutes, and, as Grandadddy would insist, would please a multitude of appetites.
Here are the recipes!
Grilled Salmon with Dill
  • 3 4-ounce salmon filets
  • olive oil for the grill
  • 3 tablespoons chopped fresh dill
  • salt and pepper
  • 1 lemon, juiced over the salmon filets
  1. Preheat your grill pan or grill to medium-high heat. *If you are using a grill, heat to medium high heat and ensure that the grill is clean and well-oiled.  Season salmon with salt, pepper, and fresh chopped dill.  Place salmon filets seasoned-side down on the grill.  Add lemon halves to the grill.  Let grill for 4-5 minutes, or until the salmon (reasonably) easily lifts from the grill.  If it is being stubborn on some places, give it a couple more minutes.  Flip the salmon and cook for about 3 minutes more, until the fish is opaque throughout.
  2. Serve with warm potato salad and one half of a grilled lemon.
Warm Potato Salad
  • 2 russett potatoes, peeled and cubed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon thyme
  • 1 tablespoon fresh chopped basil
  • 1 tabblespoon fresh chopped dill
  • 1 teaspoon salt, plus more for water
  • 1/2 teaspoon black pepper
  1. Add cubed potatoes to a pot and cover thoroughly with well-salted cold water.  Bring to a boil and cook for 20-25 minutes, until potatoes are fork tender.
  2. Meanwhile, combine salt, pepper, lemon thyme, chopped basil, chopped dill, white wine vinegar and olive oil in a medium bowl.  When potatoes are fork-tender, drain and add directly to the herb-mixture.
  3. Gently toss to ensure all potatoes are coated in olive oil-herb mixture.  Be careful not to break up potatoes too much.
  4. Serve warm with Grilled Salmon with Dill.

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