When I decided to start blogging about food and recipes, there were a few things that I was intimidated to write and photograph. Salmon is deffinitely one of those intimidating things. It’s welcomed to many for its enormous health benefits and easy to talk about and cook, but when I thought about photography a piece of pink, raw fish..well..I was scared.
This salmon with dill sauce is a staple in our house. We always have the ingredients on hand. Salmon, dill, ,lemon and either low fat sour cream or yogurt. It’s whipped up in no time and provides an elegant and hassle free dinner. When I came home from a school the other night and saw these beautiful pink pieces of salmon flesh laying atop of the wood planks, I couldn’t help but not share it with the world.
In Southern California, we can find cedar planks at Bristol Farms and Whole Foods. All you need to do is soak them for at least 2 hours and you’re good to go. The heat against the wood surface injects the fish with an amazing smokiness. The salmon becomes tender and its soft flesh melts in your mouth. And because I love classic flavors, I quickly blended together a creamy sauce to go on top. Sour cream with earthy dill and tangy lemon are salmons long lost cousins.
- 2 8oz salmon fillets, bones removed
- 1 cup low fat sour cream (or yogurt)
- Juice of 1 lemon
- Small bunch of dill, chopped (extra for garnish)
- Salt and pepper, to taste
- Soak cedar planks in water for at least 2 hours. This will prevent any burning of the wood.
- To make the sauce, add together the chopped dill, lemon juice and sour cream. Mix well together in a bowl and set aside.
- When planks are done soaking, place salmon filets on top, skin side down. Season with salt and pepper.
- Use a spoon to spoon over dill sauce so it is completely covered. Top with additional dill.
- You can cook the samon on either a grill or oven.