Sockeye Salmon With Dill Sauce And Broccoli Casserole

We hadn’t cooked fish in a while and had plenty of salmon in the freezer so it was on the menu for this day.  The salmon was wild-caught Sockeye that we bought back in the summer when it was in season and on sale.

To cook the skin-on salmon, I oiled the skin side then seasoned the flesh side with salt and lemon pepper then brushed on a coat of mayonnaise.  I put it flesh side down on the grill over medium heat and cooked for 2-3 minutes (depending on thickness).

I, then, flipped it and cooked to an internal temp of 130F in the thickest part.

To remove it from the grill, I slipped a spatula between the flesh and the skin which left the skin on the grill.

We last made the dill sauce several years ago, using the recipe from Taste Of Home and gave it an OMG delicious rating.

Dill Sauce

Ingredients:

1/3 cup sour cream

1/3 cup mayonnaise

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1 teaspoon prepared horseradish

3/4 teaspoon dill weed

1/4 teaspoon garlic salt

Pepper to taste

Instructions:

Combine the sauce ingredients until smooth.

Broccoli Casserole

During a recent trip to the nearby Mennonite market, Bev had picked up a nice large head of broccoli and we decided to turn it into a casserole.  Someone once told us that when it comes to this dish, the basic is the best so we chose the recipe from Southern Kitchen and followed it as written - a bonus that we had everything on hand.

Broccoli Casserole

Ingredients:

6 cups chopped, fresh broccoli florets

1 (10 3/4-oz) can condensed cream of mushroom soup

1 cup mayonnaise

½ stick butter, melted

2 large eggs, lightly beaten

½ medium onion, finely diced (½ cup)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1½ cups grated extra-sharp cheddar cheese

1 full sleeve Ritz crackers, finely crushed

Instructions:

Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.

Preheat oven to 350 degrees.

In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.

Add 1 cup of cheese and mix again.

Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.

Bake for 30 to 40 minutes and let stand for 15 minutes before serving.

My plate:

The Verdict:

The salmon and sauce were both delicious, as expected, and we really liked the casserole.  I later looked through my saved recipes and found where we had made one called “Awesome Broccoli Casserole” and we rated it as 3+ out of 4 stars but when I look at it’s ingredients, they were virtually same as the one we made – which we will stay with.

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

10/6/23 meal date