When outdoor thermometers in Dallas push 103 degrees, it’s time for some creative chilling dinners. One of the easiest ways to defeat heat is to poach a salmon and steam vegetables in the microwave. A simple dill tarragonsauce made in a blender can be used to dress both the fish and the sides.
Poached Salmon for Four People
1 large salmon fillet
1 cup white wine
Tony Chachere Cajun Seasoning
4 stalks of fresh rosemary
½ cup of fresh basil leaves
2 T olive oil
Pour wine in bottom of baking dish (if microwaving, use microwave-safe baking dish). Add whole fish fillet with skin side down, taking care not to immerse in wine. Season to taste with Chachere salt. Cover fish with herbs and foil, or plastic if using microwave. Cook in oven for 15 minutes or until firm. If using the microwave, cook at half-power and steam for 5 minutes. Remove when firm. Cool, remove herbs, fish skin, and place in the refrigerator.
Slice 4 Yukon Gold potatoes thinly and steam in microwave for 4-5 minutes on high. Toss with salt, pepper, and olive oil while still warm. Cool.
Wash and cut ends from ½ lb. of green beans and steam with a ½ cup of water in microwave for 4-5 minutes. Cool.
Dill Tarragon Sauce
1 long stem of fresh tarragon
1 large bunch of chives or 3 green onions
2 shallots, minced and sautéed in olive oil
1 cup of fresh Italian (flat-leaf) parsley
¼ cup of fresh dill
1 cup mayonnaise
1/3 cup rice vinegar
2 teaspoons of Dijon mustard
salt and pepper, to taste
Chop shallot and sautee in olive oil until translucent. Place herbs, mayonnaise, vinegar, mustard, and shallot in blender. Puree until smooth. Taste and season. May be stored in refrigerator for several days. Bring sauce to room temperature before serving over room temperature salmon, sliced potatoes, and green beans. Serve with salad and dry rose wine to complete the meal.
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