Happy National Salmon Day!
Today Ben and I were supposed to go to Charlottesville, VA for our annual apple picking trip at Carter Mountain. Buttttt… then this thing happened called Hurricane Matthew. And the Carolinas looked like this:
So as you might expect, Carter Mountain will have to wait. I told Ben that I WILL NOT TAINT my perfect memories of 4 years in a row of sunny, crisp autumn days where there are kids running around and long lines for apple cider doughnuts. Even last year was pushing it because all the Stayman apples were at the very tops of the trees. I just about gave Ben a heart attack because I insisted on climbing all the trees to get the good ones. Totally worth it for those apples.
I just hope that Matthew doesn’t drown all the ones that are left! We still have a month of apple season left!
I needed an outlet for my disappointment. So I spent my day making chocolate chip pumpkin muffins and celebrating National Salmon Day!
National Salmon was completely not on my radar until a few weeks ago when I read it online somewhere. I immediately put it on my calendar. Then, when I saw this post from Anne a few days ago I knew I had to recreate it in celebration!
I’ll vouch that this recipe will not disappoint. I didn’t follow the recipe exactly, as I can’t stand measuring things and decided to use a little more dill and lemon juice. I also served it over a quinoa and farro blend with roasted eggplant, zucchini, and curried cauliflower on the side. I LOVED the lemon mustard dill sauce, though! Tangy but also creamy enough to use as a dressing for the veggies as well.
Hope you enjoy like I did!
- For the Marinade:
- Juice of 1/2 lemon
- 1½ tablespoons extra virgin olive oil
- 1/4 cup chopped fresh dill
- 4 small or 2 large salmon fillets
- For the Sauce:
- 3 tablespoons Dijon mustard
- 1/3 cup plain Greek yogurt
- 3 tablespoons finely chopped fresh dill
- Juice of 1/2 lemon
- 1 tbsp honey
- Mix all ingredients for the marinade, then dredge salmon fillets in the marinade. Cover and refrigerate for 1 hour.
- Combine ingredients for the lemon mustard sauce in a small bowl and mix well. Cover and refrigerate.
- Preheat oven to 400 degrees F.
- Place salmon in a foil-lined baking dish and bake 15-20 minutes (if from frozen), or 10-15 (if thawed), or until it flakes easily with a fork. (Mine took about 18 minutes!)
- Drizzle with sauce and salt and pepper to taste. Serve with grain and veggie of your choosing!
How are you celebrating National Salmon Day?