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Norwegian Salmon in July

Broiled Norwegian Salmon served on a bed of basil. On the side, cucumber, tomato salad with dill dressing, all from the garden.  2 servings.

This dinner was created based off a Ina Garten - Barefoot Contessa recipe: Grilled Salmon Sandwiches.

The Norwegian Salmon with skin on is topped with lemon pepper seasoning, a drizzle of extra virgin olive oil and a pinch of sea salt. Broil at 325 for 5 minutes per side. Remove skin prior to serving.


Dill dressing - enough for 2 servings: 2 tablespoons good mayonnaise, 2 tablespoons plain yogurt or fat free Greek yogurt, 1/2 tsp white wine vinegar, 1tablespoon chopped fresh dill, 2 large basil leaves, sliced into ribbons, 1/4tsp freshly ground pepper, dash of sea salt. Place all ingredients in a bowl and whisk till combined.

While the salmon is resting, make the Cucumber - Tomato Salad with dill dressing, which i might add is simply fantastic! Thinly slice half of an ice cold cucumber, roughly chop a sun kissed tomato set aside.

Other ingredients: 5 basil leaves, 2-3 sprigs of parsley.

Now you are ready to assemble the plates, place salmon on a bed of five washed basil leaves. Mound half of the cucumbers on the side, top with half of the chopped tomato and drizzle on the dressing. Garnish with fresh parsley.
Yum!