Monday, May 14, 2007

The Understood's Saturday Dinner

My lovely, amazing, and wonderful parents came for a visit this weekend! I was inordinately excited and really, really, REALLY had a great time. My beloved Pops is on a no-salt, extremely low-sodium diet, so it presents an interesting challenge for meal plans. I think we all did quite well this weekend. Our Hero, though he was awfully busy working on his dissertation most of the time, was sure to join us for meals. Ahem.

I'm including this recipe on the site because of the crazy-easy perfection to which it cooks salmon fillet. I discovered this technique somewhere (perhaps Everyday Food?), and have been using it for several years. On the side, we tossed together whole-wheat pasta, dill, grape tomatoes, red onion, toasted pine nuts, and a bit of Parmiggiano.

Salmon Broiled with Zucchini, Lemon, and Dill
1 lb. salmon fillet
4-5 small zucchini, cut into 1-inch slices on the diagonal
1 lemon, cut into eight wedges
4-6 thin lemon round slices from a second lemon
Handful fresh dill
Extra-virgin olive oil
Salt (if desired) and black pepper

Preheat broiler. Cut the salmon fillet into 4-6 pieces, as desired. Line a broiler pan or baking sheet with foil. Toss zucchini and lemon wedges with olive oil to lightly coat. Nestle salmon in with zucchini. Scatter with dill and sprinkle with salt and pepper. Top each salmon piece with a slice of lemon. Broil 10 minutes, until fish is desired level of done. I find this cooks salmon to the most perfect melt-in-your-mouth consistency. Squeeze the juicy broiled lemon wedges over your fish.

1 comment:

Valli said...

Wow! Such a simple, fresh and delicious way to cook our B.C. salmon!! Can't wait for there to be an overabundance of zucchini!!