Pan Seared Salmon With Dill Sauce And Stuffed Grape Leaves

The temperature kind of got up there a tad today — about 92, and I really did NOT want to turn the stove on–well at least not for a very long time. Braised Short Ribs were initially on my menu, but after piddling around outside in the heat, I didn’t want more heat in the kitchen. So I chose something simple and quick. Besides, I still had some salmon left over from making the Walnut Crusted Salmon…might as well finish it off. 

My youngest son is allergic to fish, so I got the old deep fryer out and fried up a few pieces of chicken for him and his big brother of course. I also threw a few fresh ears of corn in the microwave for a few minutes (really has a nice flavor), and I already had green peas on hand (yes, they must eat their peas!), so that was a meal for those two. I think everyone was happy…I wasn’t in the kitchen long, the oven wasn’t turned on, and they all got a meal they enjoyed…Mr. B and I enjoyed the salmon…thus, I was a happy camper.

The Stuffed Grape Leaves added a nice flavor palate–a touch of Mediterranean. Perhaps an unlikely pair, but I found it   to be quite nice. Added a few sliced tomatoes, fresh dill to garnish and capers…oh how I love capers!

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First marinated in a little lemon juice & extra virgin olive oil, a dash of fresh cracked black pepper, and a little garlic sea salt—15 minutes, then seared. Normally I’ll do the non-skin side first for several minutes then flip, and sear till done

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All done and garnished with sliced cucumbers and radishes–well they’re suppose to mimic scales–and fresh dill

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Closer

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Pan Seared Salmon with Dill Sauce And Stuffed Grape Leaves

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1 Comment (+add yours?)

  1. mzrubyd
    Aug 05, 2013 @ 15:17:23

    Much appreciated “John.”

    Reply

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