Wild Salmon with Dill Butter & Fennel (Yummy Supper Cookbook Giveaway)
Is there anything more exciting than when a good friend discovers success? You know, except for when YOU find success? Agreed. Both are pretty freckin’ awesome. Which is why I’m so unbelievably stoked to share a recipe, a cookbook and a giveaway of said book with you today.
Erin Scott of Yummy Supper is one pretty amazing food writer, photographer and woman. I’ve been lucky enough to get to know her both on the food blogging side of things, as well as had her as a client for ohksocialmedia. That means a crap ton of Erin in my life and I couldn’t feel more lucky to know someone so special.
And now she has a cookbook. Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore.
Dudes, I’m not gluten-free. We all know that. And I won’t lie, when I see “gluten-free” in a recipe, I usually hightail it back to carby-carb land. Gimme flour-based pasta any day. But here’s the thing with Yummy Supper… Sure, it’s gluten-free. But that’s not what defines the book. Seasonality, locality and sharing good food with friends does. It just so happens to be gluten-free as well.
Let’s be honest. Cookbooks aren’t exactly rare. But finding ones that speak to everything you dig, well that is. And like Preserving by the Pint, I just knew when I picked up Erin’s book, that this was going to be one of those “oh-em-gee this is amazing” reads. Clever chapter titles like “Slurp”, “Egg”, “Veg” and “Butcher Shop” kept me giggling the whole way through. This cookbook is for the seasonal eater, the omnivore, the gluten-free and everyone I know. I wish I could afford to purchase copies for all my friends and family because Erin really does make real food, simple food and healthy food, accessible. And yummy. And supper. Yummy supper!
To quote Alice Waters (no big deal, right?) “This book shows how to eat with intention – and reveals through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.”
… Selectively reiterated in my own ever-so eloquent words: This cookbook is fucking stellar.
I’d pretty much make any number of recipes in her cookbook. And without fear of ingredients or processes. Now that’s saying something.
So I did. Salmon season has literally just begun in the last week here on the West coast so I made her Wild Salmon with Dill Butter & Fennel. One word: Unfreakingbelievable. Sure, the salmon was fresh. And yes, the dill was just picked. And of course, the fennel came from my CSA. But even if everything came from the grocery store, the brilliance of this dish is in its simplicity, natural goodness and wholesome ingredients.
There’s nothing processed here, my friends. Just real food. real clean. real fucking tasty.
Giveaway after the recipe!
- 4 Tbsp Unsalted Butter, softened.
- 1 Tbsp Finely Chopped Fresh Dill.
- 1 Tsp Finely Chopped Lemon Zest.
- Pinch of Sea Salt.
- 1 1/4 Lbs Salmon, cut into 4 fillets.
- Sea Salt.
- 2 Medium Bulbs Fennel.
- 2-3 Tsp Good Quality Extra Virgin Olive Oil.
- 1 Tsp Chopped Fresh Dill.
- 2 Lemons, cut into wedges.
- First things first, prepare the herb butter: Use a fork to mix together all the ingredients. Wrap in a piece of parchment or waxed paper to form a log/roll, twist the ends to hold it in place and set it in the fridge to chill while you make the rest of the dinner.
- For the salmon: Season the fish generously with salt and pepper and let the fish come to room temp for about half an hour before cooking. When you’re ready to cook, set the oven to 375 degrees F.
- For the fennel: Without discarding the core of the fennel (that’s the best part!), slice the bulbs vertically into 1/4″ thick slabs (they’ll look kind of like fans). Heat 2 Tsp of oil in a large cast-iron or ovenproof pan over medium heat. Lay the fennel slices in the hot pan in a single layer. You may need to do this in batches (add extra oil as needed for this). Cook the fennel until lightly browned on both sides (approx 4-6 min per side). Transfer the cooked fennel to a serving platter but keep your skillet on the stove. You’re going to cook the salmon in the pan with the tasty brown bits of fennel and oil.
- Top the caramelized fennel with a Tsp of chopped dill, a squeeze of lemon juice and a sprinkling of coarse, flaky sea salt.
- After finish the fennel, place the salmon fillets in the pan, skin side down. Sear 2 minutes, then pop the skillet into the hot oven to finish cooking the fish. Erin likes her fish medium-rare, cook for 6 to 9 minutes, depending on the thickness of the filets. I prefer mine a little more done that that (sacrilege right?) so I cooked mine for 10.
- Remove from the oven and top each piece of salmon with a pat of your herb butter right when it comes out.
- Serve salmon with the fennel immediately, with additional lemon wedges.
- Eat.
ENTER THE GIVEAWAY:
* Contest open to Canadian & American mailing addresses only.
MANDATORY: Simply leave a comment below and tell me what seasonal ingredient (Summer or otherwise) you think is the yummiest!
OPTIONAL: You can obtain additional entries by “Liking” me on Facebook, “Following” us on Twitter, Signing up for my newsletter and tweeting about the giveaway. Easy peasy right?
BE SURE to click the widget options below for both mandatory and optional entries because you can’t be entered to win if the widget doesn’t know you’ve done it!
The post Wild Salmon with Dill Butter & Fennel (Yummy Supper Cookbook Giveaway) appeared first on She Eats.
Source: http://sheeats.ca/2014/08/wild-salmon-dill-butter-fennel/?utm_source=rss&utm_medium=rss&utm_campaign=wild-salmon-dill-butter-fennel
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