Why is this momentous? I'm notorious for cooking enough food to feed a small army. I just can't stop. I love Warren's concept of cooking to feed just two. And his recipes are wonderful! With the abundance of onions in our cabinet, I've got my eye on his French Onion Soup next.
However, since moving to Alaska, I don't think we'd yet had salmon. It was high time!
Sauteed Salmon with Orange and Dill(page 49)
Warren has this to say: "Dill lends a lightness to fish but you must use fresh to truly experience it."
2 teaspoons olive oil
2 (4-6 oz) salmon filets, skin removed
2-1/2 cups orange juice
3 sprigs fresh dill weed
*note* be very careful when flipping if you don't want to wear hot orange juice. The technique I discovered to work best involved flipping the salmon filets on top of one another and then scootching the top one back into the sauce... thus avoiding the big splashes.
We served with grilled rainbow chard and carrots. More on the grilling exploits of K soon.
In the meantime, I urge you to check out Warren's cookbook! Stay tuned for his recipe on French Onion Soup and a giveaway of his cookbook --- coming this week!
I'm pleased to link this recipe to