This is one of my family’s perennial dinner favorites, and the cucumber and dried dill head in the share this week assured its appearance on the menu.
I usually use fresh dill in both the salmon and the cucumber salad, but adding the dried dill this week added such a zesty, licorice flavor to both that I’ll be sure to use it again. I simple plucked off the dill seeds and ground them with a mortar and pestle until they were a superfine powder. I added 1 teaspoon to the salmon and another to the cucumber salad, in addition to a small handful of fresh dill.
For most recipes, you can substitute one teaspoon of dried dill for a tablespoon of fresh dill.
How have you used your dried dill this week?
Salmon with Creamy Cucumber Dill Salad
- 2 fillets wild-caught salmon
- 1 tablespoon olive oil
- 1 large cucumber
- 2 tablespoons white wine vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon Greek-style yogurt
- 1 tablespoon sour cream
- fresh and/or dried ground dill
- salt and pepper to taste
- fresh lemon juice
Peel and slice the cucumber into thin medallions. Lightly toss with the salt and vinegar and let the cucumber “sweat out” the excess moisture into a colander for about 20 minutes.
Meanwhile, pre-heat your oven to 350 degrees Fahrenheit. Line a pan with foil or parchment paper, and add the salmon. Drizzle with olive oil, squirt with lemon juice, and sprinkle with salt, pepper, and dill. Bake for 20-25 minutes.
To make the creamy dill sauce, mix together the mayonnaise, yogurt, and sour cream, sprinkle with the ground dill and any fresh dill you have. Reserve a little of the sauce to top the salmon. Then, just before serving, mix the rest of the sauce with the cucumbers.
The cucumber dill salad is so good you’ll want to double recipe. It keeps in the refrigerator for about a day.