This is a recipe that I’ve been using for literally over a decade, it’s so delicious. I spent my first summer out west working with a group of botanists at the University of Wyoming in 1999. When they weren’t botanizing, or hauling botanical equipment up mountains, they were cooking, drinking wine, or hunting mushrooms. Thanks, Bill and Holly!
So, some of you CSAers got dill this week! If you haven’t used it or find you get more, try this.
- Salmon filet
- 1 bunch dill
- 2-3 Tbsp sugar
- 1-2 tsp salt
- Lemon wedges, sliced radishes, optional.
Dice dill leaves into tiny pieces. Toss with sugar and salt. Pack in what seems like too large a quantity, on top of a good sized salmon fillet. Top with lemon and radish slices, as shown above. Place on a piece of foil and grill for about 20 minutes, depending on the size of the fillet, until the fish flakes apart when you test it with a fork.