Though it’s not exactly growing at the speed of light, I do have usable herbs in my garden already and I’ve been excited to use them in the kitchen. Salmon salad was on the menu for last night, so I figured out a way to kick it up a notch with some fresh herbs!
The salad was just the usuals – romaine, celery, cucumber, red onion, grape tomatoes.
The dressing, I made from “scratch” (I don’t consider mayo to be a from-scratch ingredient, though, lol!) It’s a creamy lemon dill dressing. I found the recipe here.
1/4 Cup mayonnaise
1/4 Cup milk
1 Tablespoon sour cream
2 Teaspoons lemon juice
1 Teaspoon sugar
1 Tablespoon chopped fresh dill
Salt & pepper to taste
I, of course, used about 5 times the amount of lemon and 3 times the amount of dill. I also added chopped fresh chives and 1/2 leaf of sage, because I can’t leave a damn thing alone!
I put the dressing in the fridge to chill and put the salmon in the oven to cook. On the salmon I used more fresh dill and chives, as well as lime sea salt, red pepper flakes, and garlic. Then, I laid lemon slices over the tops. If you don’t do this already on your fish… you really must! Not only does it add great flavor to the fish while its cooking, but when you take it out the little lemon slices are are swollen up from being heated. You poke them with a fork and they release lemon juice all up on your fish. It’s soooo good.
But I couldn’t stop there! While I was cooking the fish, I thought of something genius to do with all the mint I harvested – soda!
I made a simple syrup using sugar, water, lemon juice, and muddled up mint. (I strained out the mint chunks before making the syrup)
Once cooled, I made some seltzer in my Soda Stream, added the syrup and voila! Lemon Mint Soda! Wow, it was delicious and light and perfectly summery.
And I have a crap ton of syrup left, so… maybe lemon mint sorbet? lemon mint iced tea? Possibilities!