Monday, November 16, 2009

Sunday Dinner - Salmon with Dill Cream Sauce

We had this for dinner tonight. Noone really appreciated this but me. It always makes me laugh when I'm the only one ooh-ing and ahh-ing over the food I make and everyone else's reaction is lackluster. I tried to explain that what made the dish was the creamy dill sauce, especially when it soaks into the rice, but they wouldn't listen.

My mom served asparagus a lot when I was a kid. I didn't like it then. I thought it sounded more like the name of a Sesame Street character than a vegetable. I also thought it's name made the vegetable sound rather unappealing. But I've changed my tune since then. I've blogged about this meal before, but this is a "do-over" because I made some changes to the dill cream sauce that I'm rather pleased with. And I'll never stop campaigning for more rice pudding-lovers. There just isn't enough of us out there.

Salmon. The way my Aunt Becky taught me. I am forever in her debt. This time I used the panini grill, per my Dad's suggestion, which I really liked, but Bobby prefers the broiler method, so the seasoning on the salmon gets kind of blackened.

Dill Cream Sauce

1 large garlic clove, smashed with 1 tsp kosher salt to make a paste
2 Tbs butter
1/2 cup white wine
3 Tbs chopped fresh dill, divided
1 cup creme fraiche (I didn't have enough time to make my own creme fraiche yesterday, but I wanted the tangy flavor, so I just mixed 2/3 cup whipping cream and 1/3 cup sour cream vigorously with a whisk- I'm sure the creme fraiche would have been better, but I was still very happy.
salt and pepper

(The original recipe called for 1 tsp Dijon style mustard. I left it out because I was afraid I wouldn't like it as much with as I did without.)

Serve salmon over white rice with dill cream sauce drizzled over the top.


Oh, and I almost forgot the asparagus! This is so easy and so good! I tossed the asparagus with lemon juice, olive oil, kosher salt, pepper, and then I sprinkled it with fresh parmesan. I roasted it in the oven at 400 degrees for about 20 minutes.

And then, of course, the rice pudding. I got Sophie to eat one bite, but the rest will be for me. (Franny and Bobby aren't fans of the stuff. They are crazy!)



Shana said...

If it makes you feel any better, you made me a believer in rice pudding. Why won't kids touch the stuff? I don't get it.

Holly Moore said...

Have you ever made Kheer? It's an indian rice pudding and it is to DIE for. I'm giving you the recipe. I don't like traditional rice pudding as well as this one, and even the pickiest eaters love it:

Indian Rice Pudding (Kheer)

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom (I add a generous pinch more sometimes)
1 1/2 ounces golden raisins, approximately 1/3 cup (optional)
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup (optional)

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Let me know if you try it and like it. (=

Sara said...

I loooooooove asparagus and it's the one vegetable that I have always loved. It makes your pee smell, have you noticed? lol.

I wish I had your energy for cooking. We had stouffer's lasagna for dinner yesterday :) impressive right? ha!

christine said...

I used to make this all the time. This is one of my favorite "Katherine" recipes. I'm going to have to try the modified cream sauce.

Rebecca said...

Have you ever had Barefoot Contessa's rum rice pudding? I recently switched from Grandma's tried and true to this one...mmmmmm!

mlk287 said...

funny, I always make asparagus with salmon as well.

mlk287 said...

funny, I always make asparagus with salmon as well.

Kayla said...

Wow! Made this for dinner tonight; my husband & I both really enjoyed. I think the sauce would make a really good salad dressing too...I'm going to try it tomorrow. Thanks once again for a really great recipe!

Kayla said...
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