A Little Fish for Sunday
After church today, I decided to make dinner. Actually, I had purchased some salmon fillets this weekend and some fresh dill, so I knew my dinner would be a salmon dinner. I just needed to find the right recipe. And indeed I did. Well, actually it was a combination of two salmon recipes that I found online.
My Sunday Dinner was simple:
2. Steamed Herbed Green Beans
* Now if it were my mom's Sunday dinner, she would have all sorts of "choices," but I'm good with just these three. :-)
Here's my remake of the two recipes I found online - yes, at Allrecipes.com.
Lemon and Dill Salmon
a salmon fillet
a clove of chopped garlic
chopped fresh dill
salt and pepper
a pat of butter or margarine
Line a small pan with aluminum foil. Then lightly oil the pan with olive oil. Place the salmon fillets, skin-side down, in the pan. Score the salmon so that the seasonings can penetrate the whole salmon. Rub a tiny bit of oil on the salmon fillet, then season with salt, pepper, garlic, lemon juice, and chopped dill. Garnish with lemon slices. I placed a pat of margarine on my fillet during the last five minutes of cooking. Cover the pan with aluminum foil, sealing the edges. Bake in a 450 degree oven for 20-25 minutes or until the salmon flakes easily with a fork.
Again, I had to serve the salmon with the herbed green beans and some potatoes. I'll talk about the herbed green beans next. Again, I picked up some green beans from the Fresh Market this weekend and decided to give them a try today. I snipped off the ends, washed them, and then tried my remake of the Allrecipes version found here. Instead of the seasonings suggested by the recipe, I only used two - a little bit of salt and Herbes de Provence, which is a combination of rosemary, marjoram, thyme, and savory, among other spices.
So here's my recipe:
washed green beans with ends cut off
a pinch of salt
Herbes de Provence, to taste
a pat of margarine
Combine all ingredients in a saucepan or steamer and steam until beans are tender. I use a very little amount of water because I have a waterless pot that seals and does not require any to much water/liquid to cook.
Finally, I served small potatoes with the meal. I purchased some Baby Dutch Yellow Potatoes. They are so cute and petite. Anyways, here's the recipe for that:
small yellow potatoes
Herbes de Provence
salt to taste
Cut the potatoes in half. Place just enough water in the sauce pot to cover the potatoes. Sprinkle a little salt (if desired) and Herbes de Provence. Boil until potatoes are fork tender. Pour off most of the water after the potatoes are done.
In the end, here was my complete meal: