Hard to believe it’s officially autumn… seems just yesterday that we asked you what recipes you find most comforting and you responded with so many fabulous ideas. That was back in June! As the summer unfolded, we made mental notes and lists of ideas to share, but we also indulged in the delights of the season: reveling in lazy days and nights, taking long walks on the beach, tending our summer gardens, catching up with old friends, welcoming visits from loved ones, and enjoying a little bit of travel thrown in for good measure.
Now, as the days shorten and the crisp cool air signals fall’s advance, it’s time to gather again … to move on but also to look back…
So first, here are a few things we learned:
Having a conversation with a 7 year old can evoke a sigh of relief; this next generation is going to be amazing!
Gathering with friends in a safe space where there is no judgment will get us through anything.
Not watching the news every night might give us a better night’s sleep.
Trying to live in the moment is difficult but essential, because this moment is all we have for sure; take a breath and let go of expectations and regret.
Traveling is great; coming home is fantastic.
And of course, never underestimate the power of a perfectly grilled steak or a pie brimming with summer peaches to bring a smile.
And now that fall has arrived, here’s what to expect as we move forward:
As we wind our way toward the end of our season here at food and friendship, we will be sharing some of the great recipes we received from all of you.
Starting with a lovely salmon recipe from Ann, we will feature as many of your contributions as possible. We’ll show you the cozy banana muffins from Diane, a delicious Italian omelet from Michele, a squash casserole side dish courtesy of Ellyn, and we’ll post a favorite recipe of chef and cookbook author Dorie Greenspan who never fails to delight us with her take on uncomplicated French dishes. These comfort foods and others have come across our tables recently and we’re anxious to share them with you in the coming weeks.
Ann is one of our regular and most supportive readers and had already contributed a great bread recipe her husband Ned loves to make (ned bread). Here’s another one of her favorites — an easy and delicious salmon recipe, complete with “secret sauce!”
- 1 salmon (about 2 pounds) (Ann prefers the farm-raised milder Atlantic salmon to wild salmon)
- Olive oil
- 2-3 lemons for squeezing and serving, preferably Meyer lemons
- ⅓ – 1 cup dry white wine
- ¼ cup lemon juice
- Fresh Italian parsley, chopped
- Fresh dill, chopped
- Fresh Dill Sauce
- ¼ cup sour cream (Ann uses Greek yogurt)
- ¾ teaspoon white wine vinegar
- fresh basil leaves
- ¾ cup chopped fresh dill
- 1½ tablespoons chopped scallions (white and green parts)
- 3 teaspoons capers, drained
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Lightly salt and pepper salmon (Ann uses white pepper.)
- Heat olive oil in a skillet and add the salmon.
- Squeeze a little lemon juice over the salmon and let sizzle for about 2 min.
- Pour white wine and lemon juice around the sides of the salmon.
- Sprinkle chopped fresh dill and parsley over the salmon and place lemon slices on top.
- As the liquid starts to boil, turn the heat down to a low simmer and put a lid over the fish, preferably glass so you can watch the color of the salmon. Cook for approximately 8 to 10 minutes for a 2 pound salmon.
- When the color turns pale pink, check with a slight slice in the middle. Take it off the flame and let it sit with the lid on for another minute.
- To make the dill sauce:
- Place the sour cream, vinegar, basil, dill, scallions, capers, salt and pepper in the small bowl and stir to combine.
- Refrigerate for a few hours to allow the flavors to develop.
- Serve the salmon with sliced lemons and fresh dill sauce.
I just ate dinner. Then I read this. Now I’m newly hungry again!!
I always just guess at recipes for cooking salmon. Great to have go to recipe! Thanks!