Good
buddy Joe called to say he’d provide the salmon if we’d cook it and provide the
sides to which we quickly agreed. Rather
than use our normal cooking method, I decided to try something different and
went to one of my go-to sources for good recipes who just happens to live in
the Pacific Northwest – salmon country.
Pam had several salmon recipes on her For The Love Of Cooking Blog and
the one that appealed to me this day was Lemon and Dill Salmon with Sauteed Tomato,Spinach, and Feta Orzo. Check her blog for the original recipe and here’s a shot of
her dish from the website.
I pretty
well followed her recipe but doubled it to get the one below:
Ingredients:
Salmon:
2 lb
salmon fillet
2
tsp butter
2
tsp olive oil
2
clove of garlic minced
Sea
salt and freshly cracked pepper to taste
Fresh
dill to taste
Lemon
slices
Orzo:
2
tbsp olive oil
1 lb
orzo prepared per instructions
Container
of cherry tomatoes - halved
2
clove of garlic minced
2
big handfuls of baby spinach
Juice
of 2 lemons
2
tbsp fresh dill
Sea
salt and freshly cracked lemon pepper to taste
Feta
cheese to taste
Instructions:
1. Preheat
the grill to 450 degrees. Line a baking sheet with tin foil then coat it
with cooking spray.
2. Combine
the butter, olive oil, and garlic together then spread evenly over the top of
the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle
freshly chopped dill all over followed by a layer of lemon slices. Place skin
side down on the prepared baking sheet.
Larry used the grill (since I was cooking one steak) but wanted it to
behave like on oven so I used the set up below and since I wanted the skin to
stick to the foil (for easy removal), I didn’t oil it.
3. Cook
the orzo in salted water per instructions, drain the. Heat the olive oil in a
sauté pan. 4. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the
minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo
and cook a few minutes to reheat then add the spinach, lemon juice, and fresh
dill. Toss to coat evenly then season with sea salt and freshly cracked pepper,
to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if
needed. Add to plate then sprinkle with feta cheese. Larry did this on the grill side burner while
the meat was cooking.
5. Place the fish into the grill and bake for 10 minutes or until the salmon flakes easily with a
fork (about 120F internal temp). Don't overcook! Remove the salmon from the
grill and cut into servings then place fish on top of the orzo.
I
was still busy cooking the steak and failed to get shots of the finished orzo
or salmon but here it is on my plate which also includes cucumber salad and
cornbread (for Joe).
We all thought it was very good and my cooking set up worked well, cooking the salmon evenly and the skin stayed with the foil as desired. Thanks Pam for a delicious supper.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
8/4/19
event date
Larry, A nice slab of salmon like this is hard to beat. Great looking meal! Looks pretty healthy too... Take Care, Big Daddy Dave
ReplyDeleteYAY! I am so glad it worked well for you - thanks for the shout out. The cornbread and cucumber salad look mighty tasty too.
ReplyDeletePam's meals always look wonderful, don't they? Looks like it was a fantastic meal.
ReplyDeleteI love that you cooked the salmon on the grill which is our preferred way to cook salmon. The entire meal sounds great!
ReplyDelete