A light and refreshing dinner of poached salmon with dill and lemon and sides of sautéed garlic butter shrimp and steamed green beans. It was quick, effortless and delicious. Yum!
Lots of squeezed lemons and fresh chives from my herb box. Those things are growing like they're on steroids! I can't use them fast enough.
TO COOK THE SHRIMP
- 1-1.5lbs of shrimp, fresh or frozen, wash and drain well
- 3-4tb Unsalted butter
- 3tb finely minced garlic
- Black pepper
- Lemon juice, to taste
- Chives and/or dill (optional)
Melt butter on medium-low, add minced garlic and let cook until fragrant and ever so slightly caramelized around the edges. Push the garlic to the side and turn the burner to high. Add the shrimp and sautée until pink- about 4 minutes, depending on the size of your shrimp. Salt, pepper and add lemon juice to taste. Toss in the chives if you're using them and serve.
TO POACH THE SALMON
- Portioned fresh, boneless salmon fillet(s), skin on or off, doesn't matter
- Lemon slices
- Lemon juice
- Dill, fresh or dried
- Black pepper
- 2tb Chicken stock, white wine or water, per fillet
Preheat the oven to 425F.You'll need a rimmed baking sheet or casserole dish Cover it in foil, add a piece of parchment on top. Prep the salmon by washed and thoroughly drying. Skin side down, sprinkle liberally with dill, lightly salt and pepper. Add however many slices of lemon you want on top. Add it to the baking sheet and repeat until all your fillets are prepped. Pour in your broth or water. Using a larger piece of foil, cover the entire pan/dish with it, crimping the edges creating a seal. Stick it in the oven for about 15-20 minutes, depending on the thickness. Carefully open the package and serve with a wedge of lemon!