Grilled Salmon with Cucumber and Dill Cream Sauce

This simple dish is a splurge meal at our house.  It's the meal we make when something rare and happy happens, like a birthday celebration.  Or when we have dinner guests.  Or when my husband finishes a carpentry project.

Oh I kid.

It's a splurge because salmon here is $7.99 a pound, and we also have to get it out of town in the big city.  So it's a rare treat.  But my husband recently requested it for his birthday, so I made it again and I had forgotten how delicious it is and how well all the elements blend together.  Nothing new here under the sun.  Cucumber, dill, and salmon is a classic combination.  This is just how I put it all together.  Easy peasy.  Serve with a salad and garlic bread.

 
Here are my notes:

--I really should have taken pictures of how to deseed (is that a word?) the cucumber and shred it and squeeze it out, but basically I peel the cucumber and cut it in half lengthwise.  Take a small spoon and run it down the center and remove all the seeds.  Next, I grate it with a box grater, then I take handfuls of the grated cucumber and squeeze the water out.  This is important or your sauce will be too watery.

--All measurements are approximate.  I never measure anything when I make this.  You can totally adjust to taste.  Yes, you can certainly use fresh dill weed.  And while you're at it, do a better job of garnishing it than I did.  Not my strong point.

--About grilling the salmon.  The salmon I bought this time didn't have the skin on it, so I cooked it in foil so I could cook one large piece and it wouldn't fall apart.  You could also bake it or broil it.  Or you could cut it into smaller portions that would probably grill better.  But I liked using the foil because it was really hands off.  I did not measure seasonings, I just sprinkled.

--Salmon is really rich and I can only eat a small amount.  My husband can eat a ton though.  But mostly it just takes a little bit to fill most people up.

--I would like to say that even people who do not like cucumber will love the sauce, but my son-in-law proved this to be an untruth.  So if you are a cucumber hater, this probably isn't for you.

Grilled Salmon with Cucumber and Dill Cream Sauce

Printable Recipe

2-3 pounds salmon
6 tablespoons melted butter
Dried dill weed
Lemon pepper seasoning
Kosher salt and coarsely ground black pepper 

Cucumber and Dill Cream Sauce:
1 cup sour cream
1 cup mayonnaise
1 teaspoon dried dill weed
3 finely chopped green onions
1 medium cucumber, peeled and seeded
Kosher salt and coarsely ground black pepper to taste

Preheat a grill to medium-high heat.  Lay out a large piece of heavy duty foil.  Place salmon on it and brush with melted butter.  Sprinkle with the dried dill weed, lemon pepper, and kosher salt and pepper.   Place another piece of foil on top, then roll up sides tightly to seal.  Place on grill for 20 minutes or until fish flakes easily in center.

Meanwhile, stir together the sour cream, mayonnaise, 1 teaspoon dried dill weed, and the green onions.  Grate the cucumber, then take a handful and squeeze out the excess water.  Add to the sour cream mixture, then repeat with remaining cucumber.  Stir into the sauce and season with salt and pepper to taste.  Serve with salmon.

Tilapia and White Bean Taco Salad Bowls

First of all, I want to thank eat.drink.MISSISSIPPI magazine for publishing a really nice article about me and Mississippi Kitchen in their April/May issue.  If you have Mississippi roots (or are just a lover of the South), check out their magazine.  Lots of interesting foodie stuff.  I made a note of several restaurants I would like to try and wouldn't have known about otherwise, as well as several recipes.   Their Facebook page is here. 

I finally broke down over the weekend and ordered an iPhone.  When the scrolly ball on my Blackberry bit the dust and I could no longer scroll upward, bringing all texting to a complete halt, I knew it was time.  So as of yesterday, I have a shiny, new 4G iPhone.  I'm feeling pretty awesome, let me tell you, and I'm on the lookout for some really cool apps.  I've always wanted apps.  And Siri?  Well, I'm looking forward to getting to know her more.

In other news, several people in my family have decided to quit eating meat.  My daughter is one of them, which is freaking my Mississippi kitchen out.  But I put on my thinking cap and pulled a special recipe out the other day just for my little pescetarian.  This recipe landed me a spot in a cook-off in Hollywood a couple of years ago sponsored my Mission Tortillas.  It's got some good stuff in it and look--no meat!

Here are my notes:

-I use ramekins that have a flat bottom to them to make the bowls, so the bowls will sit flat on the plate.

-The dressing and pickled relish can totally be made the day ahead.

-You could put any kind of bean you like in these.  Pintos or black beans would also be good.

-If you don't have a taco seasoning packet, do what I did the other day and add chili powder and cumin to the cornmeal for seasoning.  About a teaspoon of each.

Tilapia and White Bean Taco Salad Bowls with Creamy Avocado Dressing and Pickled Red Relish

PrintableRecipe

7 Mission medium soft taco flour tortillas, divided

2 tablespoons melted butter

3/4 cup matchstick cut radishes

1 medium red onion, thinly sliced

2 tablespoons white vinegar

4 tablespoons lime juice, divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

1 avocado, peeled, seeded and diced

1 1/2 cups sour cream

3 tablespoons chopped fresh cilantro

1/2 cup yellow cornmeal

1 pound tilapia, cut into 3/4 inch bite-size pieces

1 (1.25-ounce) package taco seasoning

1 (14-16 ounce) can cannellini or great northern white beans, rinsed and drained

Canola oil for frying

4 cups shredded lettuce

1.     Preheat oven to 400 degrees.  Place five 8 to 10-ounce custard cups or bowls upside down on a baking sheet.  Microwave 5 tortillas on high heat for 30 seconds until warm and pliable.  Brush both sides with melted butter.   Place a tortilla over each cup, forming a bowl shape. Bake for 8-10 minutes or until golden brown.  Remove tortillas to wire racks to cool.  Stack remaining 2 tortillas; cut into 1/4-inch strips.  Set aside.

 

2.     Stir together the radishes, red onion, white vinegar, 2 tablespoons lime juice, and 1/2 teaspoon each salt and pepper; set aside.

3.     In a food processor, process the avocado, sour cream, remaining 2 tablespoons lime juice, the cilantro, and the remaining 1/2 teaspoon each salt and pepper until smooth.  

4.     Place the corn meal and taco seasoning in a zip lock bag; shake to combine.  Pour oil to a depth of 1/2 inch in a large skillet.  Heat to 375 degrees over medium-high heat.  Add fish to cornmeal mixture and seal bag; shake gently to evenly coat.  Fry fish for 4-5 minutes or until golden brown and done.  Remove to a paper towel-lined plate.  Fry tortilla strips in the oil for 2-3 minutes or until golden brown.  Remove to paper towel-lined platter.

5.     To assemble, divide the lettuce evenly between each tortilla bowl.  Top lettuce with the white beans, then the fish, then drizzle with the avocado dressing.   Add the pickled relish using a slotted spoon to drain excess liquid.  Garnish with the tortilla ribbons.  5 servings.