Porcini Risotto with Grilled Chicken Thighs and Asparagus

I’ve been busy the last several weeks with work. It’s been keeping me out of the kitchen. Tonight, however, things slowed down enough where I felt like getting back into the kitchen and doing a bit of cooking. When I get super busy, my body instantly craves carbs. Maybe it’s the idea that carbs equal comfort. And of all the carbs, rice is my go-to comfort food. Yes, even more than french fries.

I decided that I’d make a risotto. With mushrooms. And not just any mushrooms. Porcini mushrooms. Sadly, when I went to Whole Paycheck today, there were no fresh porcinis. There were some dried porcinis so I got those instead. I also swung by the meat section and grabbed some boneless chicken thighs. I was going to simply put some of my favorite chicken rub on the thighs, let them marinate while I made the risotto and then I’d throw them on my Weber charcoal grill with some asparagus. I needed to get some rice for the risotto. I swung by the rice aisle and contemplated between Carnaroli, Arborio or Vialone Nano. These are the three main types of rice used for risottos. I grabbed a box of Vialone Nano and headed to the register.

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Risotto takes around an hour to prepare, but it’s worth the constant stirring. If you’ve got someone else in the house to help you, get them to grill up some chicken thighs while you prepare the risotto.  

This was my second time making risotto and I think it turned out rather well. The rice wasn’t overly gloomy nor was it dry. I rehydrated the porcinis in the chicken stock while it warmed in a pot so as to infuse the stock with the porcini flavor. Next time, I’ll be straining the stock through a coffee filter so that any grains from the dried mushrooms don’t make it into the risotto.

I used a combination of Mario Batali and Jamie Oliver recipes when I made my risotto dish, so credit goes to them for helping me make this recipe.

Porcini Risotto
 
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Risotto with porcini mushrooms, served with grilled chicken thighs and asparagus
Recipe type: Italian
Cuisine: Dinner
Serves: 4
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, cut into ¼ inch dice
  • 1 celery stalk
  • 2 cups Vialone Nano or Arborio rice
  • 1 oz dried porcini mushrooms
  • ½ cups dry white wine
  • 3½ cups chicken stock, hot
  • 4 tbsp unsalted butter
  • ½ cup parmigiano-reggiano
  • salt and pepper
  • dried thyme and dried oregano if desired
Instructions
  1. Finely dice the onion and celery and set aside.
  2. Put the chicken stock into a small sauce pan and heat over medium low heat. Add the porcini mushrooms to the stock to rehydrate and infuse with mushroom flavor.
  3. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and celery and cook until soft and translucent, but be watching so that it does not start to brown. This will take about 8-10 minutes. Add the rice to the pan and stir until the rice is lightly toasted and opaque, approximately 3-4 minutes.
  4. Add the ½ cup of wine to the rice, and then add a ladleful of stock and mushrooms. (I recommend you pass the stock through a coffee filter to catch any granules from the dried mushrooms to prevent any grit from making it into the risotto). Stir until the liquid is absorbed. Continue adding the stock one ladleful at a time, making sure that the liquid is absorbed by the rice before adding more.
  5. Cook until the rice is tender and creamy, and just a little al dente, approximately 15 minutes. Finish the risotto by stirring in the butter and cheese until incorporated.
  6. Serve the risotto with grilled chicken thighs and asparagus if desired.

 

Lasagne Bolognese al Forno

IMG_8905This is one of my most favorite things to cook. And yet, this also is one of the most tiring things to cook. Lasagne isn’t something you simply make on a whim and expect to be eating within an hour. If you want to eat around 6:30pm, expect to start cooking around 3pm.

Every time I have made this dish, it has taken a lot of effort. The trip to the grocery store to gather the myriad ingredients from across the store takes time. The preparation of vegetables, meat, tomato sauce, and the slow simmering of the ragu takes nearly two hours. The making of the béchamel sauce takes additional time. The assembly of the lasagna is repetitive and meticulous. And then, after assembling the layers of the lasagne, you still have to throw it in the oven to bake for 35-40 minutes. Turning away from the oven, you see the sad state of your kitchen. It looks like a tornado joined forces with an earthquake and unleashed hell onto the food preparation area. Sorry friend, nature is not to blame. You are the one who made the mess so while the lasagne bakes, you begin to clean up the mess you made. Have I given you enough reasons not to make this dish?

Here’s the reason why you should make this lasagne. Look at the picture above. The lasagne looks simple and comforting, doesn’t it? Just look at it… all portioned out on a plate with a piece of garlic bread and some vegetables (for health). It’s classical comfort food. But making it was not comforting. It took a lot of time to prep the vegetables, build the ragu, simmer it down, make the béchamel, assemble the lasagne, bake it and then serve it. So much time and effort! That time and effort are the special ingredients that cannot be bought in a store, cannot be rushed, cannot be substituted, cannot be short-cutted. The hours of work you put into making this dish is what makes this comfort food so comforting. Not just when you eat it, but when others eat it as well. I enjoy seeing the look on people’s faces when they eat my food. I like when my food brings joy to people. I like seeing their stress fade away, if only for a moment, and be replaced with comfort because the food tastes good. It tastes good because you took the time and the effort to make it taste good.

And for the love of God, please don’t put ricotta in your lasagne. I like ricotta, but not in my lasagne. Traditionally lasagne was made with béchamel, and for good reason too, as it adds a creaminess and a richness to the lasagne that you simply won’t get with ricotta.

The “sauce” is ragu bolognese which is just a combination of carrots, onions, celery, pancetta, ground meat simmered with tomato sauce and wine. Combine this ragu with béchamel and you’ll never want lasagne with ricotta again.

5.0 from 1 reviews
Lasagne Bolognese al Forno
 
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Recipe type: Comfort Food, Dinner
Cuisine: Italian
Serves: 6-8
Ingredients
Ragu Bolognese
  • Extra virgin olive oil
  • 2-3 medium size carrots, peeled
  • 3 ribs celery
  • 1 yellow or red onion
  • 3 cloves of garlic, minced
  • 1 lb ground veal
  • 1 lb ground beef
  • 1 lb pork (or mild italian pork sausage)
  • 4 oz pancetta, diced
  • 2 cans San Marzano tomatoes, crushed
  • ½ tube tomato paste
  • 1 cup red wine
  • Kosher salt and freshly ground black pepper
  • 3 tbsp dried italian herbs (oregano, basil, thyme, marjoram, parsley, etc.)
  • ½ tbsp crushed red pepper flakes
Bechamel Sauce
  • 5 tbsp butter
  • 4 tbsp flour
  • 3 cups milk (whole)
  • 2 tsp salt
  • ½ tsp freshly grated nutmeg
  • black pepper (optional)
Lasagne
  • 2 boxes no boil Barilla Lasagne sheets
  • Grated Parmesan cheese (I like the asiago, fontina, and parmesan cheese combination from Whole Foods)
  • 1-2 cups shredded mozzarella (or as much as desired to top the lasagne)
Instructions
Prepare the vegetables
  1. Roughly chop the onions, celery and carrots before putting them into a food processor. Pulse the vegetables until they are very finely chopped. Heat a large dutch oven over medium high heat, add extra virgin olive oil. When the oil begins to shimmer, add the onions, celery and carrots and season with salt, pepper, red pepper flakes and dried herbs. Cook until the vegetables start to brown, approximately 10-15 minutes. Add the veal, pork, beef, pancetta to the pot over high heat to brown the meat. Add the tomato paste, canned tomatoes, wine and simmer over medium-low heat for 90 minutes. Stir occasionally, and season with salt and pepper to taste. Remove from the heat.
For the Bechamel sauce:
  1. Place the milk in a medium saucepan over medium-high heat to warm until just about to boil. While the milk is heating, in a medium saucepan, heat the butter until melted. Add the flour and whisk until smooth. Over medium heat, cook until the butter and flour combination turns light golden brown, 6-7 minutes. It should smell like popcorn.
  2. Now, add the milk to the flour/butter mixture, 1 cup at a time while whisking until smooth. Continue until all the milk has been added, then bring the sauce up to a boil. Cook for an additional 30 seconds, then season with salt, nutmeg and ground pepper if desired. Remove from heat.
Assembly of the Lasagne
  1. Preheat the oven to 375 degrees F. In a lasagne pan, spoon in some of the sauce and spread evenly along the bottom. Add a layer of the lasagne pasta, then a layer of ragu, a layer of béchamel, a sprinkling of the grated parmesan cheese. Repeat as desired, then the top layer should be the pasta, béchamel, grated cheese, and some chopped parsley. Sprinkle a layer of shredded mozzarella cheese on top of the lasagne, then bake in the over for 35-40 minutes until the top is lightly golden brown. Remove from oven and allow to cook for about 10 minutes before serving

 

 

 

Brined and Grilled Pork Chops

IMG_8891Earlier this week, I was watching an episode of Chopped in which the judges were competing against each other. For the entree round, one of the basket ingredients was a rack of Berkshire pork. Berkshire Pork is a heritage breed of pig from England. Known for its fatty richness, unique texture, marbling, juiciness, tenderness and distinctive flavor, some call it the Kobe beef of pork. Chef Alex Guarnaschelli decided to make double cut pork chops. It dawned on me that I had never made pork chops. So I made that my cooking challenge for the week.

Whole Paycheck doesn’t sell Berkshire Pork, but they did have center cut pork chops on sale for $5.99/lb. Driving home I knew that I was going to brine the chops overnight to ensure that my chops were juicy, flavorful and tender. I prepared a basic brine: water, kosher salt, brown sugar, apple cider vinegar, peppercorns and bay leaves. Once the brine was ready and chilled, I submerged the pork chops, put it in the fridge and let it swim overnight.

Before cooking dinner tonight, I was poking around online to see how other chefs cooked their chops and what sides they would serve with the chops. I came across a video of Gordon Ramsay making pork chops with apples and radicchio. I had never thought of combining apples and radicchio together, but it seemed interesting and easy enough to do so I decided to make that too. Watch the video, it’s only two minutes long. I love the style, the pacing and the simplicity of how he “teaches” you to cook the dish.

I made the sides: the apple and radicchio salad, haricot verts sautéed with garlic, simple sautéed mushrooms and sweet potato mash with a little bit of butter, brown sugar, cinnamon and nutmeg. I put my favorite meat rub on both sides of the chops and then headed to the backyard to the grill.

Here’s some tips on grilling the chops. Pile your coals onto one side of the grill. Sear the chops for 2-3 minutes on both sides, then move them to the cooler side of the grill where there are no coals. Cover and let the chops continue cooking for approximately 10-12 minutes until their internal temperature hits 135°F, then allow the chops to rest for another 10 minutes. This method of grilling the chops helps keep the meat from getting too tough from the exposure to direct heat.

When I cut into the chops, they were juicy and tender. Not tough and full of that savory, porky flavor. The apple and radicchio salad was finished with a little bit of apple cider vinegar so it complemented the richness of the pork. The sweet potato mash was a nice sweet counterbalance to the saltiness of the pork chop.

Next time, I will try smoking the pork chops in my Traeger grill. I think I’ll be able to achieve a nice smoky flavor on the pork and the “lower and slower” cooking method might even help the chops be even more tender.

One final note: if you’re used to pork chops being white throughout, you’re used to eating overcooked pork. The USDA has revised the recommended internal temperature for pork to be 145, not 160. At 145, it will be a little pink, but still tender and juicy. If you took the time to brine your pork, even if you did overcook it to 160, the brining will help the pork retain some moisture.

Pork Chops with Apples and Radicchio, Sweet Potato Mash, Sautéed Green Beans and Mushrooms
 
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Brined and grilled pork chops, served over a sweet potato mash with a sweet and tangy apple and radicchio "salad", and sautéed mushrooms and green beans
Recipe type: Dinner, Pork
Cuisine: American
Serves: 4
Ingredients
For the brine:
  • 4½ quarts water
  • 1 cup kosher salt
  • 1 cup brown sugar, packed
  • 12 black peppercorns
  • 4 bay leaves
For the chops:
  • 4 pork chops (1½" inch thick)
  • Salt and pepper (or your favorite meat rub)
For the Apple and Radicchio salad:
  • 3 Braeburn or Fuji Apples, sliced thinly
  • 2 heads of Radicchio, chopped thinly
  • 2 teaspoons of thyme
  • 1 splash apple cider vinegar
  • salt and pepper
For the Sweet Potato Mash:
  • 3-4 sweet potatoes (garnet yams)
  • ¼ cup brown sugar
  • 2 tbsp butter
  • 1 tsp kosher salt
For the green beans:
  • 16 oz haricot verts
  • 1-2 cloves of garlic, finely minced
  • 1 tsp dried oregano
  • salt and pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
For the sautéed mushrooms:
  • 1 lb sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper
  • garlic powder
  • splash of worcestershire sauce
  • dry thyme
Instructions
To make the brine:
  1. The night before, combine 2 cups of water, the kosher salt, brown sugar, peppercorns and bay leaves in a small sauce pan.
  2. Bring it to a boil over high heat, stirring occasionally to dissolve the salt and sugar.
  3. Pour into a large pot or plastic container and then add the remaining 4 quarts of cool water.
  4. Stir to mix well and set into the fridge to chill. Once the brine has chilled, add the pork chops, cover and refrigerate overnight.
Apples and Radicchio:
  1. Begin by slicing the apples. Cut the apples in half, and then into quarters. Remove any part of the core, stem and calyx (bottom). Slice thinly.
  2. Remove the core from the radicchio heads, and slice thinly. In a frying pan heat the olive oil and butter over moderate heat.
  3. Add the apples and fry for 5 minutes, turning them occasionally until they begin to soften. Add the radicchio to the pan and cook for 1-2 minutes until they begin to wilt. Add the thyme and a splash of the apple cider vinegar and let it reduce over high heat for about 30 seconds to 1 minute.
  4. Remove the apples and radicchio to a plate.
Sauteed Haricot Verts:
  1. In a frying pan, heat the butter and olive oil. Add the haricot verts to the pan until they are lightly toasted. Season with salt and pepper.
  2. Add the garlic and oregano and cook for another minute.
  3. Add 1-2 tablespoons of water to the pan, cover and let the beans steam for 3-4 minutes over medium low heat. Check the beans for doneness, and if necessary, cook for a few more minutes until the beans are tender, but still crunchy.
  4. Remove to a plate.
Sauteed Mushrooms:
  1. In a frying pan, heat the butter and olive oil over medium high heat. Add the mushrooms to the pan and toss to coat in the oil and butter. Season with salt and pepper, thyme and garlic powder.
  2. After the mushrooms have cooked for about 6-7 minutes and are beginning to get golden brown, add a splash of worcestershire sauce, stir and then remove the mushrooms to a plate.
To prepare the pork chops:
  1. Remove the chops from the brine and discard the brine. Rinse the chops, then pat dry with paper towels. Season the chops on both sides with kosher salt and pepper or apply your favorite meat rub.
  2. On your grill, sear the pork chops over high heat (2-3 minutes per side). Lower the heat to medium (350-375), or move the chops to the cooler side of the grill. Glaze with a BBQ sauce if desired. Cover and cook for 10-12 minutes or until the chops hit an internal temperature of 135.
  3. Remove the chops to a plate and let them rest for 10 minutes until they hit an internal temperature of 145.
  4. Serve the pork chops with the sweet potato mash, the apples and radicchio, green beans and mushrooms.

 

 

Pasta e Fagioli

IMG_8881This is that pasta dish with the funny looking and funny sounding name, but it doesn’t taste funny; in fact, it’s quite delicious. Pasta fagioli means pasta with beans, and is traditionally served without meat. I’m not gonna do that.

If you look at the picture you’ll notice the fagioli aren’t visible. It’s there, but it’s mixed in with the sauce. I thought the recipe was crazy when it said to take the beans and puree them before adding them to the sauce. But, like the good ISTJ that I am, I followed the recipe and I’m glad that I did. It made the sauce thick, smooth, creamy without the calories from adding cream. Plus, cannellini are protein-rich, high in fiber, vitamins and minerals. The fiber in particular helps to promote healthy cholesterol levels and lower cholesterol.

And while we’re talking about health, there’s also tomatoes, celery, carrots, onions and spinach in this dish. Lots of veggies for health. I opted to use chicken sausage for this dish to continue the healthy eating theme here. This pasta fagioli is not only good for you, but it tastes real good as well.

It’s packed with vegetables, packed with fiber and packed with flavor. Eat up!

Pasta e Fagioli
 
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Chicken Sausage and orecchiette pasta, in a tomato cannellini bean "bolognese" sauce, with spinach
Recipe type: Pasta
Cuisine: Italian, Pasta
Serves: 4
Ingredients
  • 1 lb chicken sausage (mild or spicy)
  • 1½ cups mirepoix (chopped celery, carrots and onions)
  • 3 cloves garlic, minced
  • 1½ tsp italian seasoning (or just thyme, oregano and basil)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 small pinch of red pepper flakes (optional)
  • 1 bay leaf
  • 1 28-ounce can San Marzano tomatoes
  • 1-2 tbsp tomato paste
  • 1 14-ounce can cannellini beans
  • 1 qt chicken broth
  • 1 lb small pasta (orecchiette, ditalini or tubetti)
  • 8 oz fresh baby spinach
  • shaved Parmigiano Reggiano cheese for topping
Instructions
  1. Remove the chicken from its casing, then brown the chicken sausage over medium high heat in a heavy bottom casserole. Remove the sausages from the pan to a bowl with a slotted spoon, discard the extra fat.
  2. Next, puree the San Marzano tomatoes and sauce in a food processor and return back to the can for use later. Drain the cannellini beans, then puree them in the food processor until very smooth. If the bean puree is still too chunky, add a ½ cup of water and puree until smooth.
  3. Saute the mirepoix (carrots, onion, celery), italian herbs, salt, pepper, bay leaf, red pepper flakes (optional), in a little olive oil until the vegetables become soft and fragrant, about 6-8 minutes. Add the garlic and cook for another minute.
  4. Add the pureed tomatoes, pureed beans, tomato paste and chicken broth to the casserole. Simmer for 15-20 minutes.
  5. Add the chicken sausage and pasta and then simmer for another 15 minutes or until the pasta has reached al dente stage.
  6. Add the spinach, mix well and let the spinach leaves wilt into the pasta and sauce.
  7. Serve with shaved cheese and enjoy.

Recipe adapted from A Pinch of Yum.

Applewood Smoked Chicken Breast

DSC_0614I’ve already posted about my Traeger smoker before. I’ve already talked about the magic it imparts to anything that is cooked on it. Well, here’s more proof. Tonight, as I have done many times before, I made grilled chicken breasts. And pretty much every time, they turn out delicious. Even that one time when I burned them. Even if you don’t have a smoker, you can do these on a grill or in an oven. Total cooking time is just over 30 minutes, but the results are outstanding.

Applewood Smoked Chicken Breast
 
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Bone-on chicken breasts smoked with applewood pellets
Recipe type: BBQ, chicken, smoked
Cuisine: BBQ
Serves: 2
Ingredients
  • 2 Bone-on Chicken Breasts (with the skin)
  • Olive Oil
  • Your favorite chicken rub
  • Your favorite barbecue sauce
Instructions
  1. Place the chicken breasts on a cutting board and lightly coat both sides of the breasts with olive oil.
  2. Apply your favorite chicken rub to both sides of the breasts. Don't lightly coat the breasts, get a decent amount of rub on the breasts.
  3. Wrap the breasts with saran wrap, and let them sit in the fridge for at least 30 minutes. Before cooking,
  4. Heat your smoker, or grill to High. While your smoker or grill is preheating, remove the breasts from the fridge and allow them to come up to room temperature.
  5. When ready to cook, remove the saran wrap from the breasts and lay them bone side down onto the grill. Roast at High (425 F) for about 12-15 minutes, being sure to not burn the skin.
  6. After roasting, reduce the heat to Medium (or 375 F) and cook for another 20-30 minutes until the internal temperature hits 160 F. During the last 10 minutes of cooking, you can apply your favorite BBQ sauce to the breasts to create a nice glaze.
  7. Remove the breasts from the grill, and allow them to rest for at least 5 minutes.
  8. Serve and enjoy!

 

Beer Battered Fish Tacos

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Beer battered fish tacos

When the craving for fried fish wrapped in a corn tortilla strikes, there’s only one place that comes to my mind. Dia De Pesca. It’s an unassuming place that originally sold food out of a trailer parked in a parking lot. Not usually the place you’d want to go to when craving for fish tacos. Yet, had a co-worker not told me about this place, I never would have experienced delicious breaded halibut fish tacos that were sold out of a trailer parked in a parking lot. It’s a charming, homey taqueria that I visit often.

Tonight, I was requested to make fish tacos. Having never made them before, I accepted the challenge. I wanted my first attempt at fish tacos to be worthy of the standard set by Dia De Pesca. Research was required. I jumped onto youtube and entered “Rick Bayless fish tacos” into the search field. I watched the entire video. You should too.

I was intrigued with the idea of integrating a garlic paste into the beer batter with other supporting characters including oregano, mustard plus an unusual addition: chicken base or bouillon. I have never cooked with the stuff, but then again, there’s a first time for everything. It added a savoriness to the batter that really worked well with the fish.

To save time, I bought pre-made pico de gallo, guacamole and salsa casera from my nearby Mexican grocery store. More power to you if you make these from scratch. Me, I’m lazy. And Chavez Supermarket’s salsa and guacamole are fantastic. And I’m lazy.

Here’s my adaptation of Rick Bayless’ Classic Ensenada Fish Tacos. Did it stand on its own compared to Dia De Pesca? Yes I think so, as there was nothing leftover tonight.

Beer Battered Fish Tacos
 
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Classic Baja Style, beer battered halibut fish tacos with shredded cabbage and salsa
Recipe type: Tacos, Fish, Lunch, Dinner, Beer
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 garlic cloves, peeled
  • Kosher Salt
  • ½ teaspoon fresh black pepper
  • ½ teaspoon Mexican oregano
  • 1 tablespoon yellow mustard
  • 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
  • 1 cup beer (Tecate, Dos Equis or Corona)
  • 1 teaspoon baking powder
  • 1 cup all purpose flour
  • Vegetable oil for frying
  • 1 pound boneless, skinless halibut filets
  • ⅓ cup mayonnaise
  • ⅓ cup Mexican Crema or sour cream
  • ¼ cup milk
  • 8-12 warm corn tortillas
  • 1 cup or more of thinly sliced cabbage
  • Pico de gallo salsa, salsa casera for toppings
  • 2-3 limes, cut into wedges
Instructions
  1. Prepare the batter. Peel and chop the 2 garlic cloves, then sprinkle generously with salt. Mash the garlic and salt together with the side of your knife across the cutting board until it turns into a puree. Alternatively, you can use a mortar and pestle for this task. Scrape into a medium bowl and add the oregano, black pepper, mustard, chicken base or bouillon, beer, and ½ teaspoon salt. Add the flour and baking powder to the wet ingredients and whisk just until combined. Do not over mix.
  2. Fry the fish. Heat the oil in a heavy skillet or deep fryer set to 370 degrees. While the oil is heating, cut the halibut filets into pieces about 3 inches long by ½ inch square. Think short fish sticks. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, then drop it into the oil. Continue with 4-5 more pieces of fish but making sure not to crowd the fish in the oil. Fry until the pieces are golden and crisp. This takes 4-5 minutes. Remove the fish pieces from the oil and drain on a paper towel. You can keep the pieces warm in a low oven on a wire rick, set over a sheet pan lined with paper towels while you continue frying the remaining fish pieces.
  3. Serve. Mix together the mayonnaise, crema or sour cream, and milk. If you want, you can add hot sauce to this mixture to spice things up. Set out the cabbage, salsa, guacamole, tortillas, limes and crispy fish so that your family and friends can build their own tacos.

 

 

Baked Salmon with Dill and Meyer Lemon

IMG_0894I don’t often cook healthy dishes, but when I do it typically involves Salmon. We all know that Salmon is good for your heart, your brain, omega-3 and omega-6 fatty acids, and so on and so forth. But it also tastes really good. I’m not a fan of overly fishy tasting fish, which is why I like salmon so much.

When I make salmon, I usually pan sauté it with olive oil and butter, but tonight I tried to make it even healthier by leaving out the butter (sorry Paula Deen) and roasting instead of sautéing.

The salmon is seasoned with salt, pepper, thyme, dill, onion and garlic powder, smoked paprika and topped with sliced meyer lemons and lemon juice. It’s then roasted in the oven for 12-15 minutes. You can make this dish in under 30 minutes and the oven does all of the work.

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Baked Salmon with Dill and Meyer Lemon
 
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Baked Salmon with Dill and Meyer Lemon, with a Dill Sour Cream Sauce
Recipe type: Dinner, Seafood, Fish
Cuisine: American
Serves: 4
Ingredients
  • 1 Salmon Fillet (preferably Atlantic or King)
  • 1 bunch fresh dill
  • 1 Meyer Lemon
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • Kosher salt
  • Fresh ground pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika (regular or smoked)
  • ½ cup sour cream
  • 2 tbsp mayonnaise
Instructions
  1. Preheat the oven to 425 degrees.
  2. To prep the salmon, run your fingers along the fleshy side of the salmon, feeling around for pin bones. If any pin bones are present, remove them with tweezers. After making sure there are no bones, place the salmon filet on a baking sheet lined with aluminum foil. Lightly coat the salmon filet with olive oil. Season the salmon filet with the salt, pepper, brown sugar, garlic and onion powder, paprika, and 1 tbsp of chopped dill. Slice ½ of the lemon into thin slices and layer them on top of the salmon. Let sit at room temperature for 10-15 minutes.
  3. In the meantime, prepare the dill sour cream sauce. Chop up the dill weed so that you have about 2-3 tbsp of dill. In a small bowl mix together the dill, sour cream, mayonnaise. Season with salt and pepper and 2 teaspoons of lemon juice if desired.
  4. Place the salmon filet in the oven and roast for up to 15 minutes until the salmon s almost cooked at the center at the thickest part of the filet. Remove the salmon from the oven, cover with aluminum foil and allow to rest for 10 minutes.
  5. To serve, cut the salmon crosswise into serving pieces and serve with lemon slices and the dill sour cream sauce.

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