A lovely couple—Salmon and Dill.

Over the years I have become such a fan of Salmon. Lovely color, texture and flavor. And it seems, as with a lot of things these days in the market, it’s so easy to get Salmon—good Salmon. It’s always a nice opportunity to break up the weeks menu and introduce some fish. In my quest to keep things interesting (and yes vibrant) at the table I am constantly browsing magazines, books and markets for inspiration. I recently came across a simple, but tasty recipe. The great thing about this one—quick. It also included a couple of things I really enjoy.

First—Salmon of course.

Second—Dill, I love Dill.

Third—Cucumber, or better yet, I just decided to add it.

OK—so here is the long and short of it. Simple, quick and tasty—a super mid-week meal to break things up. Depending on your plating it can be quite elegant too.

The original recipe I found in an issue of Bon Appétit, but I decided to make a few modifications to my own taste. Here is the list of ingredients.

1 English cucumber chopped
1/3 cup chopped fresh dill
1/3 cup finely chopped green onions (about 2)
1/2 cup shelled natural pistachios, toasted, finely chopped
1/4 cup extra-virgin olive oil
juice of 1/2 lemon

1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 bunch of Asparagus (grilled)
4 6-ounce salmon fillets (grilled)

OK—so mix the ingredients together for the Pistou and set aside. This can be made ahead of time and set in the fridge—a couple of hours. Next, I saute the Asparagus with the garlic and olive oil—til tender. This is a cook-to-preference kind of thing. I prefer my Asparagus firm. Finally, I like to grilled my Salmon. Drizzle with a bit of olive oil, salt and pepper. The cook over a medium high flame for 2-3 minutes a side.

Now, plate and serve. I like my Salmon served on the Asparagus and topped with the Pistou. Oh, last but not least, a Pinot Grigio or Summer Wheat beer would be a great choice for beverage.

Hope you enjoy.