Friday, July 18, 2008
Summer nights call for light, cool and easy dinners. I love this fish salad: the flavors are clean, the dill is fragrant and the dressing keeps everything moist and balanced. Don't be tempted to use canned fish, using fresh fish makes all the difference in texture and produces amazing results. Leftovers are wonderful the next day for lunch over some good home-made bread.
I like to make this dish with fresh wild salmon baked in the oven with just a drizzle of olive oil, herbes de provence, and sea salt. I usually do this the night before and then refrigerate it. This way the salad can be assembled the next day. It doesn't get any easier than this; short of eating it raw, sushi-style but that's a subject for another post...
Wild Salmon Salad with Dill (serves 4)
1 pound of previously baked wild salmon fillet, skinless
1/4 cup chopped fresh dill
1/4 cup mayonnaise
1 tablespoon of garlic dijon mustard (regular dijon is fine too)
1 tablespoon of fresh squeezed lemon juice
salt and pepper to taste
crackers to serve it with (optional)
In a bowl mix the dill, mayo, mustard, and lemon juice. Add the fish in chunks. Mix well and season with salt and pepper to your taste. Keep it in the fridge until ready to eat. Serve with crackers or with a green salad.