Day 26 – Virtual cooking

Posted April 27th, 2011 in Fish, Recipes, Salads and tagged , , , , , by Rebecca Lane

Poached Salmon with Dill

There’s nothing better than a good talk with good friends. It never fails to amaze me how we can not talk for ages, then one day we get together and the conversation flows like wine (btw – wine helps that conversation flow!). Tonight, I was enjoying a beautiful evening out on the back porch nursing a nice cold Tankhouse Ale and thinking about what I would make for dinner. I decided to call my wonderful girlfriend Sandee who lives far, far away in Burlington. I would have preferred to be sharing the beer with her in her backyard, walking through her garden saying “oh, look how that’s growing” etc. – but a telephone conversation was what we had – so we enjoyed it.

By the end, we were both talking about dinner and she told me what she made last night. Since it sounded too amazing for words, I’m sharing it with you tonight and we’re adding some poached salmon just to make it more delicious!

Greek Salad with Feta Cheese, Kalamata Olives and Dill

2 Tbsp fresh dill (if you aren’t a huge dill fan, you may want to use 1 Tbsp), minced
1/2 of an English Cucumber, cubed
2 large Ontario vine-ripened tomatoes, cubed
1 cup baby spinach
1 cup mixed greens
1/2 cup Kalamata olives
1 Tbsp dried oregano
1 cup feta cheese, cubed
1 small sweet Vidalia onion
Freshly ground black pepper

Dressing: 1 to 1 mixture of apple cider vinegar and olive oil (1/2 cup each)

Mix everything together and cover with 1/2 of dressing and let sit so that the olives and feta can absorb in the flavour.

Poached Salmon with Dill and Tzitziki Sauce

Meanwhile, preheat the oven to 350°F. Put one large salmon fillet (or you can do two depending on how many people you are serving) on a piece of tin foil large enough to fold into a packet around it. Pour about 1 Tbsp of olive oil on top, squirt the juice of 1/2 lemon, add a couple of slices of the sweet onions and sprinkle with fresh dill. Close up the packet and place in the oven on a baking sheet. Cook for 15 to 20 minutes depending on thickness of fillet.

To serve, put the Greek Salad on half of the plate, then place the fillet on the other half with a dollop of tzitziki sauce on the top. I didn’t make the sauce, I picked up a container of Liberte brand. But the next time I make this, I’m going to the Danforth ahead of time!

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