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.
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| Fresh dill |
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
Wash but do not peel the squash. Slice it 3/8 inch thick.
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).
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| Behold! The first food cooked on my new stove. (It's still clean!) |
