It all started with a slab of salmon. We were shopping at our local supermarket and stopped by the fish section and asked for a pound of salmon, but when the nice lady behind the counter (who we chat with every week) hefted a whole filet, I said "I want it." Yes, the whole thing, which weighed just over two pounds.
My plan was to grill it, or at least, cook it on the grill (we're still in the midst of Heat Wave #3). I usually have trouble prying fish off the grill itself without destroying the pieces and leaving half behind, so my solution has been to use a perforated tray that I place on top of the grill. Then I put the cover on my trusty Weber and cook it slowly (adding applewood or hickory chips to your coals creates an interesting flavor).
So there I was with two pounds of cooked salmon, with a nice marinade/glaze I made up on the spot, with soy sauce, Chinese mustard, and whatever else was handy. We ate half, along with the first crop of local corn, and I set aside half of it for Salmon Cakes. Now I needed something to complement the salmon, so I turned to a favorite recipe from The Nero Wolfe Cookbook.
Ah, see the book (that I've had for decades) fall open to that very recipe. But Rex Stout and his collaborators used zucchini, and included a chopped green pepper. Also, their use of herbs and spices was a tad conservative. I've always omitted the green pepper, and I happened to have a batch of adorable locally-grown pattypan squash, and a bunch of fresh dill, so I tinkered with the recipe.
Squash with Sour Cream and Dill
1 1/2 lbs fresh squash
1 clove garlic, minced
1 medium onion, chopped
2 Tblsp olive oil
Fresh dill (the original recipe called for 1 tsp, but that's far too stingy! I love dill!)
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 Tblsp grated Parmesan cheese
1/2 cup sour cream
In a skillet over medium heat, saute the garlic and onion in the olive oil until soft (do not brown). Add the squash slices and cook uncovered no higher than medium for 10-15 minutes, turning occasionally (it should still be crisp, not limp).