A Very Dill Dinner

Dilled Mashed Potatoes, Herbed Parmesan Zucchini, and Salmon with Creamy Dill Sauce is ready to serve in just 45 minutes and uses just a few ingredients.

Dilled Mashed Potatoes, Herbed Parmesan Zucchini, and Salmon with Creamy Dill Sauce is ready to serve in just 45 minutes and uses just a few ingredients.

This simple, fast, and satisfying meal was inspired by the dill in this week’s share.  Dill is used in many European dishes (think borscht and gravlax) and pairs well with fish, carrots, potatoes, cucumbers, and creamy or cheesy sauces. Of course it is also the key flavor in many pickling recipes.

Wait to wash your dill until just before you use it (water will cause the dill to spoil). Store it in a plastic bag in the fridge or in a small vase of water on the countertop, removing any dark leaves at the first sign of mold. For best flavor, use within a week or else chop it and freeze it in ice cube trays for up to six months.

I froze half of my dill share for later and used the other half for tonight’s dinner. From start to finish (including peeling those potatoes!), it took only 45 minutes and used just a handful of ingredients, all of which most cooks have on hand.


Salmon with Creamy Dill Sauce

This creamy dill sauce works well with just about any type of fish, but my family likes its best with baked salmon. 

Ingredients:

  • salmon filets
  • soy sauce
  • 1/2 cup of sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoons chopped capers
  • salt and pepper to taste
     

Preparation

Preheat oven to 400. Line a roasting pan with a generous amount of tin foil, place fish on the foil, and create a loose tent around the fish to keep it from drying out while baking.  Season the salmon with a little soy sauce. Cook for about 15 minutes or until cooked through and flaky.
In a small bowl, combine sour cream, lemon juice, dill, capers, and salt and pepper to taste. Add a generous dollop on top of the cooked salmon and serve.


Dilled Mashed Potatoes

Dill also taste great with mashed potatoes, and since I had a bag of Native Son Farm potatoes left over from my summer share, Dilled Mashed Potatoes seemed like an obvious choice to add to this dinner. They were also quick and easy to prepared in my stand mixer while the salmon baked. Add fresh dill to your own favorite version of mashed potatoes, or try this recipe which combines sour cream and dill to creamy perfection.

Ingredients:

  • about 2 pounds potatoes
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1/3 cup of sour cream
  • 1 tablespoon fresh dill
  • salt and pepper to taste

Preparation

Peel and quarter potatoes. Place in a pot on the stovetop, cover in water and boil about 15 minutes or until tender. Drain water.  In a large bowl combine potatoes, butter, milk, sour cream and fresh dill. Mash potatoes using your preferred method (I use my stand mixer). Once blended to the consistency you like, season with salt and pepper to taste. Serve hot.


Herbed Parmesan Zucchini

There’s no dill in the Baked Parmesan Zucchini, but this dish is my new favorite way of roasting zucchini, and I find I can eat whole platefuls of zucchini when it’s prepared with herbs and cheese. Use either fresh or dried herbs—whatever you have!

Ingredients: 

  • three zucchini, cut into spears
  • 2/3 cup freshly grated parmesan
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • olive oil to drizzle

Preparation

Preheat oven to 400. Coat a baking sheet with olive oil. Arrange the zucchini spears on the pan, and drizzle with olive oil (about 2-3 tablespoons). In a small bowl combine the parmesan, herbs, salt and pepper. Sprinkle mixture over zucchini. Bake until tender (about 15 minutes). If needed, broil to crisp up the edges, another 2-3 minutes.