Sunday Dinner

We made a trip to Sam's Club last Saturday so I took advantage and picked up some fresh salmon and raspberries. (Sometimes fresh salmon costs as much as 10.99 here!) I almost always prepare salmon the same way. It's the way my aunt Becky taught me years ago. Bobby loves it so much that I think I'm afraid to try it another way! Over the years I've added a creamy dill sauce and this time I served it over herbed basmati rice. I served the green salad with the raspberries and some feta cheese with poppy seed dressing over the top. And the staple of most Sunday meals, homemade rolls of course. I'm obsessed!

Grilled or Broiled Salmon

Start with a salmon filet and brush melted butter over the top. Shake Morton's Nature's Seasonings and Lawry's Seasoning Salt liberally over the top. Broil or grill until salmon is flaking apart. (We like to broil it kind of close to the broiler so it gets a yummy blackened crust.)

Creamy Dill Sauce

4 fresh dill sprigs
2 T butter
1/2 cup white wine
1 cup cream
6 shallots
salt and pepper

Melt butter and saute minced shallots for a minute or two. Pour in wine and boil until reduced by half. Pour in cream; simmer until reduced. Add salt and pepper and dill.

Herbed Basmati Rice

1 cup uncooked white basmati rice
3/4 tsp kosher salt
1 Tbs unsalted butter
2 Tbs minced fresh flat-leaf parsley
1 Tbs minced fresh dill
1 Tbs minced fresh scallions, white and green parts
pinch of freshly ground black pepper

Combine the rice, 1 3/4 cup water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once and simmer covered tightly for 15 minutes. (I actually just use my rice cooker.) Turn off the heat and allow the rice to sit covered for 5 miutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.