It’s already June and I still don’t feel the heat in this part of the world. It gets sunny for few days and then, it starts raining. The water in the ocean still feels very cold and walking on the beach is not that much fun. Another three months and then, it will be Fall again!! Is it only me or the year is really flying by too fast..
It was one of those bright warm mornings and I knew exactly what to make for lunch. Well, I actually woke up with the idea of this meal.. sign of being a foodie, I guess 🙂
Arvind’s office is very close to our home and he gets enough time to drive home for a quick lunch. That makes me a very happy wife 🙂 I never enjoyed eating alone.
He is not much of a fish lover and prefers it only as deep fried or crispy pan fried with lot of spice rub on it. So, whenever I try to make something different with fish, I prefer to ask him and give him an idea of what to expect. As I was cooking this meal, I had a feeling that it will be delicious and even though, I was not using any spice rub on the fish, it will still make his tummy very happy 🙂
Dill is one of my favorite fresh herbs and I love to use it on seafood, either as a garnish or as a sauce. I think dill marries perfectly well with salmon. The sauce was super quick and easy to make. It was so yummy that I made it again the next day to eat with some deep fried fritters. You can make this sauce in advance and save it for a couple of days in the refrigerator.
I wanted to keep the meal simple and yet flavorful. So, I made some rice with roasted cumin and frozen pea. It turned out to be a delightful combo. You can definitely use any other sides to go with the fish, but if you enjoy rice, this is an amazing combination to try.
This will serve 2
Lets start by making the Sauce
- 1 cup plain yogurt
- 1/4 cup cream
- 1/2 cup fresh dill
- 1/4 cup cilantro
- 1 tsp dried oregano
- 1 tsp dried parley
- 1 clove garlic
- 1 tsp lemon juice
- 2 tbs extra virgin olive oil
Using a food processor, grind them to form a nice smooth paste and your sauce is ready.
Keep the sauce aside and start with Salmon and Cumin Pea Rice
- 2 salmon fillet
- 1 cup frozen pea
- 1 tbs cumin seed
- 1 cup basmati rice
- 2 thin slice of lemon
Season the salmon fillet with some salt and pepper. Keep one slice of lemon on top of each fillet.
Bake it for 30 minutes at 350 F.
After the salmon is baked, fry it in a hot pan for about 3 minutes on each side to get a nice crisp color.
Cover it with the aluminium foil and keep it in the oven. This will keep it warm while you make the rice.
In a deep pan, heat 1 tbs oil.
Add the cumin seeds and once it starts sizzling, add rice and frozen pea.
Saute for about 2 to 3 minutes.
Add 2 and 1/2 cups of water and bring it to boil.
When it starts to boil, lower the heat to medium and cover the pan.
It should take about 10 or a little more minutes for the rice to cook.
Drizzle the sauce on the salmon and enjoy it with the rice . It was a perfect happy meal for warm spring afternoon!