🍋 Lemon Dill Salmon Salad 🐟
This one of those recipes that when we make it we always wonder why we don’t make it more often! 🤷🏼♀️ My 4 year old loves this! I often make this ahead and put it in the fridge until ready to serve.
16 oz wild caught salmon filets, boneless & skinless
2 lemons, zested then juiced
1/2 cup coconut cream (no sugar added!)
1/4 cup minced fresh dill (I subbed 2 Tbsp freeze dried, then added more to taste)
4 scallions, thinly sliced (I subbed 1/2 of a small red onion)
1 tsp sea salt
To serve: 2-3 cucumbers, sliced 🥒
-In a large sauté pan or shallow pot, bring at least 2-3” of water to a simmer and put salmon in the water carefully. Poach for 5-7 minutes until salmon is cooked through. -Remove salmon from water and let cool for a few minutes. Shred into flakes with a fork and transfer to a medium sized mixing bowl. -Put the rest of the ingredients in bowl with salmon and mix! Optional: Put into fridge for at least 30 minutes. (I prefer to do it this way, but it’s not necessary. It helps salmon soak up the flavor, I think. 🤷🏼♀️) Serve & enjoy! .
*We prefer to serve this on sliced cucumber, but I’m sure there are other ways to serve that would taste great! We often eat the leftovers with a spoon. 😋 Perfect for an appetizer, but could also be part of a main course if you just want a light meal! 🤗
Close up on this little number from earlier this month. Graham Cracker Dill chiffon, layered with fresh Figs. Frosted and swirled with Toasted Marshmallow and Chocolate Charcoal Swiss Buttercreams. File under MORE HERBS IN CAKE.
Simple creamy chunky homemade potato soup for a quick after work snack. This is a simple one pot meal deal. 💯......Recipe Below
Start by warming up a good size pot, throw a stick of butter in it. (YES, the whole stick😳) While that's melting, rough chop 2 medium onions and 3 stalks of celery, throw that in the pot. Wash up about 5 medium russet potatoes, cube them up about 1/2 inch square. (Even cutting means even cooking👍) Throw those in the pot. Add a pinch of garlic powder, sea salt, ground pepper, and dill weed to taste. Stir together. Add ONLY enough water to be level with the potatoes, this will result in a thick soup in the end. Bring to boil, take lid off and continue to cook until potatoes are tender. With a potato masher, smash half the potatoes in the pot. Turn the pot off and stir. The mixture should be pretty thick at this time but wait!! Hahaha The final step is to add 1 cup of heavy cream, stir into the soup. Let the soup slightly cool down.
For real though. This potato & sprout salad is the best. I used the fronds and the flower of the dill plant which gave it such a fresh herbaceous flavor. I also added chili flakes to give it a perfect amount of heat 🔥 check out my story for the list of ingredients 🌱
Taking my plant ladyness outdoors. My garden is starting to produce some tomatoes and something else I'm not sure what it is... and there's dill, sage, chives, and lavendar too. And I inherited it all from the previous owners so I didn't have to do a thing! 😁 Can't wait to choose what I will grow next year. 😄
There’s never a shortage of programs at The Charleston Museum and we’re planning something special for October 5. Save the date and come out to the see what the Dill Sanctuary is all about. Free and open to the public, visit our website for more information.
M E T H O D
1. Drizzle some olive oil in a pan and add your washed asparagus. Sautee for 5 mins.
2. Add one crushed clove of garlic and a bunch of finely chopped fresh dill and 3 teaspoons of capers and continue to sautee for a further 5 mins.
3. In the meantime, in a separate pan toast a handful of pine nuts. This only taste 30 seconds or so, be careful as they burn easily.
4. Lastly, put the asparagus onto your serving dish and top with the toasted pine nuts, some salt and pepper and an extra drizzle of extra virgin olive oil! #yummo #asparagusandpinenutsalad #vegansidedish
0 44 hours ago
Bulk beans and dill from our market trip yesterday 🌿 with this weather I can not decide if it’s summer or fall so Dill potato salad and a jackfruit Pasole are both on this weekends menu.
Simple roasted tomato galette piled high with fresh dill 🍅✨ .
+ 1 lb assorted cherry tomatoes
+ 3 cloves minced garlic + 2 tbs olive oil + soft goat cheese
+ pie dough (find recipe in the blog archives) + chili pepper, dried basil, salt and black pepper to taste + everything bagel seasoning + fresh dill or basil
Preheat oven to 375F. Mix tomatoes, oil and spice in a bowl. Roll out pie dough into a 12 inch oval shape and place on a lined baking sheet. Pour tomato mix out onto the dough and gently begin crimping and folding dough around the filling to contain 🍅🍅. Coat formed dough with olive oil or egg wash, place in oven and bake for 1 hour. After 30 minutes in oven, remove galette and sprinkle goat cheese over the tomatoes. Return to oven and cook for another 30 minutes, or until crust and cheese has brown slightly. Let cool and pile high with fresh herbs and a cheerful helping of everything bagel seasoning. ✨💕 Enjoy every bite with gratitude and love for yourself because you really deserve it 💫
Forget ricotta, these crisp pumpkin flowers are stuffed with prawn and dill. @lukenguyencooks says pumpkin flowers are mainly used in central and southern Vietnamese cooking. Find his recipe by tapping the link in our profile. 📸 @alan_benson_photographer#sbssnack
@efsane_mutfaklar Basarili bir sunum Sonuna kadar izleyin ve bilgilenmesini istedigin arkadaşını yoruma ekle @yesilsalata bilgi icin tesekkur ederiz En çok mesaj atılıp istenilen tarif 🤗
Buyrun sizin için 😍
Her yemeğin yanına çok yakışıyor tabii cay saatlerine de .Adını bilenler yazsın 😍😍
Salata deyince akan sular durur benim için 🙈😀 2 kg pirzola yemiş gibi mutlu olurum 😂 Bu salata apayrı lezzetli benden söylemesi 🙊.
Siz videoyu izleyip fikrinizi yazarken ben tarifi yazıyorum dostlar 😄🤗😍 #salad#pumpkin#carrot#cucumber#dill#yoghurt#delicouse#yummy#food#dinner#foodlike#foodlove#foodie#teatime#salata#salatatarifi#julien#julyen#havuclu#kabaklıtarifler#ankara#kayseri#mersin
3 adet kabak
4 adet havuç
3 adet közlenmiş kırmızı biber ( konserve kullandım ben)
7-8 adet kornişon turşu
Kabak ve havuçları iyice yıkayın
Doğramak için jülyen doğrayıcınız varsa onunla yoksa uzun , ince dilimleyin. Uzun süre aynı işleme devam etmek itiraf etmeliyim ki elleri fazlasıyla yoruyor.
Teflon bir tava da ayrı aytı ,( kabak ve havuçları) zeytinyağı gezdirerek hafif kavurun. Hafif yumuşamaya başlayınca kabakları ekleyin ve kavurmaya devam edin. Közlenmiş kırmızı biberleri de 5 dak kadar hafif kavurun .En son kornişonlara yağ ilave etmeden hafif kavurup alın .(Çok pişirememeye dikkat edin , çok piştiği zaman dağıldığı için ben hafif diri bırakıyorum, hem yerken sebzeler de hissediliyor.)
Kavrulmuş sebzelerin hepsini karıştırma kabına alın,doğranmış dereotu ve tuz ilave edin , sarımsaklı yoğurtla karıştırıp servis yapın ..