When the temperature soars, your guests will enjoy a cool, elegant meal that you can easily make ahead and refrigerate. Start things off with a cold soup, like vichyssoise, and accompany the salmon with a colorful pasta or marinated vegetable salad, fresh croissants, and a frosty pitcher of sangria. For a centerpiece that doubles as a dessert, try a watermelon basket. Cut a watermelon lengthwise, leaving a 2-inch section in the center to form a basket handle. Scoop out and scallop cut edges. Fill basket with cubed watermelon, plus honeydew and cantaloupe melon balls, blueberries, strawberries, grapes, and pineapple chunks. Beautiful to a look at, delicious to eat!
Ingredients:
4 cups water
4 salmon steaks, 1-inch thick
3 chicken bouillon cubes
2 tablespoons white vinegar
1 medium onion, sliced
1 bay leaf
2-3 sprigs of fresh dill (or 1 teaspoon dried dill)
salt and freshly ground pepper to taste
1 cup mayonnaise
2-3 sprigs fresh dill, finely chopped (or 2 teaspoons dried dill)
chopped chives, scallions, or parsley to taste
paprika to taste
lemons and fresh dill sprigs, for garnish
Directions:
In a 12-inch skillet, combine 4 cups boiling water, bouillon cubes, vinegar, bay leaf, salt, pepper, and dill. Bring to a boil, reduce heat, cover skillet and simmer for 5 minutes. Add salmon steaks, cover and simmer 8 minutes. Remove salmon with a slotted spoon and cool. Wrap securely in plastic wrap and refrigerate until serve time. Next, make the dill sauce by blending 1 cup mayonnaise with 2-3 sprigs of finely chopped fresh dill until well mixed. If you like, add some finely chopped parsley, chives or scallions and a dash of paprika to taste. Refrigerate. To serve, garnish each salmon steak with 1/4 cup sauce, lemon wedges and a sprig of fresh dill. Makes 4 servings.
– Recipe submitted by Peggy Ford
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