Summer Salmon & Really Good Wine

YUM I'm just here today to remind you that cooking outside with loved ones, friends and well behaved furry ones is a really lovely thing right about now. If you have my book The Art of Daily Cultivation, this beautiful recipe from Shauna Prince is on page 110. And if you don't have the book, you now have one of the best parts of the book. See, I don't consider myself a foodie, but I am wise enough to have talented, festive foodie friends. Thank you Shauna and Daniel!

BBQ’d salmon with lemon, capers, and dill

Ingredients - serves 8

2 whole fillets of salmon (skin on or skin off, ideally wild, around 2 ½ pounds each fillet)

4 medium lemons – two sliced in rounds (with skin on), one juiced, one sliced in wedges for garnish

1½ oz butter

1/2 of a medium white or brown onion, cut in thin slices or wedges

3 tablespoons of white wine (optional)

1½ teaspoons of Dijon mustard

2 tablespoons of fresh dill – chopped. Plus sprigs for garnish

1 – 2 tablespoons of capers (to your taste)

Salt (approx. ¼ tsp Kosher salt)

Freshly ground pepper (approx. ¼ tsp)

1½  tablespoons of olive oil

Method: Lightly sweat onion in butter until soft, but not browned. Add white wine, Dijon mustard, and lemon juice. Stir together and cool.

For each fillet, cut a piece of aluminum foil and a piece of parchment each slightly more than twice as long as your piece of fish. Be sure it’s large enough to fold over and seal your fish lengthwise. Lay the foil on the counter, then add the parchment paper on top of the foil. Place the fillet on top of the parchment – near one of the ends, skin side down. Repeat with the second fillet.

Brush the top and bottom of each fillet lightly to coat with olive oil and season with salt and pepper. Pour half the butter/wine/mustard/lemon juice mixture evenly over each fillet. Lay round slices of lemon and chopped dill on top of the fish. Add as many capers as you like. Close up the foil packets to seal.

Heat up barbecue to 350F or medium-high heat (or your oven to 350F). Place fish packets on grill. Cook until the fish flakes lightly (be careful not to overcook it). Timing will depend on how thick your fish is – likely 10+ minutes for 1½ inches thick.

Serve with additional lemon wedges and dill sprigs. You can also make an easy accompanying sauce with good mayonnaise mixed with a small amount of lemon juice and salt. Add chopped capers and dill to the sauce if you like.

 

Note: Leftover salmon makes amazing fish cakes. Flake the fish, add 1- 2 lightly beaten raw eggs, any herbs that you want (e.g. dill, tarragon, sorrel), and enough breadcrumbs to hold the mixture together (panko works well). Add additional salt/pepper to your taste. Form into balls, and cook in a lightly oiled or buttered frypan until brown. Turn and brown on the other side, and serve with lemon aioli.