I have been having a bit of a culinary brain freeze the past few days. I think its a combination of coming off planning a big party that we recently hosted and the opressive heat that we have been having. So I was sitting here with a pad and pen attempting to make a menu and a shopping list and I was getting no where. So I said to myself, “Self- Keep it simple!” So I went with my go-to dinner plan. Its easy, quick, healthy and of course, delicious!
So what’s my go-to dinner dish? It’s Pan Seared Salmon with a Sour Cream and Dill Sauce served with Roasted Cauliflower.
The Dill Sauce
First, make the dill sauce. Mix one cup sour cream, 1 tsp Celery Salt, 2 tbsp dried Dill weed and 1/4 tsp of onion powder. Refrigerate for at least one hour before serving to let all the flavors marry. Personally, I like to pull it out of the fridge a little while before serving to take the chill off before serving. (The extra makes a great veggie dip!)
Tackle the Cauliflower.
Next, get the cauliflower roasting. Preheat the oven to 425 degrees F. Cut the cauliflower into florets and toss with olive oil, salt & pepper. Spread the florets out in a single layer on a sheet pan and pop it in the oven for about 15 minuets then flip and finish cooking it for about another 8 minutes.
Roast the Salmon.
Finish with the salmon. Get that pan nice and hot over med-high heat. If your pan is not hot enough, the fish will stick! Meanwhile, check your salmon portions for bones
Rub the salmon with a touch of olive oil and generously salt and pepper the filets. Add just a light swirl of olive oil to the pan and then add the fish, flesh side down. Cook for about 5 minutes to let a nice crust develop. Give a squeeze of lemon around the pan. Then flip your salmon and put the entire pan in the oven for about 8 minutes.
Bringing it all together
When you put the salmon in the oven, it should be right about when your cauliflower should be needing to be flipped. Do that and everything finishes up right at the same time. Voila! Time to serve!
Please note…Depending on the thickness of your salmon cut and the type of salmon you buy, timing is very different, so you need to use your best judgement and adjust.
- Keep a good quality tweezers in your kitchen supplies just for de-boning
- Use Wild Alaskan Salmon when ever possible. Farmed salmon is full of antibiotics, hormones and colorants. It’s not good for you. I try to avoid farmed salmon as much as possible.