I knew JetSet Tot was a foodie, but I had no idea she was a chef. She loved watching Gordon Ramsay on Master Chef Junior, and thumbs through my cookbooks as though they are Marvel comics, but I never thought she’d be the one to slice and dice. Let alone prepare C’est Magnifique Salmon with Dill Sauce.
Not too long ago at Williams-Sonoma, I stumbled upon What’s Cooking? A Cookbook for Kids based on recipes from Disney Pixar’s film, Ratatouille. The movie is a favorite of The JetSet Family and the genius Thomas Keller was involved with the book, and it made me want to immediately go hope and try my hand at salmon.
Considering there happened to be only eight ingredients and we modified the recipe to eliminated two of them, this was the EASIEST SALMON RECIPE EVER! Now comes the real question. Was it good? It was AWESOME! JetSet Dad not only had seconds, but even leftovers for lunch the following day. That’s saying something. I will say one thing though…it could use a carb!
4 six-ounce salmon steaks, 1 inch thick
1 lemon (cut in half)
1/2 cup sour cream
1 1/2 teaspoons dill
1 small garlic clove, crushed
Salt and pepper
- In a small bowl, whisk the sour cream with 2 teaspoons of freshly squeezed lemon until creamy. Add the dill, garlic and salt and pepper to taste. Stir well; set aside.
- Preheat your broiler. Rinse the salmon steaks and pat them dry. Squeeze some lemon over the steaks and sprinkle with salt and pepper.
- Broil the steaks 3 inches from the heat for 8 to 10 minutes, or until the fish has turned from a bright pink to a pale orange. Serve with the dill sauce.
We served it with some steamed asparagus and a roasted balsamic rosemary potato and mushroom medley which was also very easy to make and easy clean-up!
Hugs & passports,
Photo credits: Nicole Standley
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