Blackened Salmon With a Cucumber Dill Cream

Blackened Salmon Cucumber Dill Cream

      This was one of those perfect dinner meals that anyone can make. Perfect for the bachelor, perfect for that romantic dinner for two, or perfect for anyone wanting a healthy and delicious meal. I chose to use a simple store bought blackening seasoning, however you can make a quick one yourself by combining the typical ingredients that are usually in a blackening seasoning. I have found a really good one at my local store that I love to use. Combine with the cooling of the cucumber dill cream sauce and you have the perfect balance of hot and cold in this dish. Blackened Salmon with Cucumber Dill Cream.

Ingredients:

• 2 salmon fillets
• Blackening Seasoning
• 1/2 cucumber
• 2/3 cup cream
• 1 tbs dill
• 1 tbs lemon juice

1. Generously rub the blackening seasoning on both sides of the salmon fillets.

2. Grill skin side down first over a hot grill for about 3 minutes until the marks are present and the salmon gently lifts off the grill. Flip and grill other side.

3. Place salmon in oven safe dish and bake for roughly 5-10 minutes at 350 degree or just until medium or to your preference.

4. Meanwhile slice up cucumber into small chunks. Cook in a saute pan with dill, cream and lemon juice just until tender. Serve over cooked salmon.

This salmon dish is truly one of my best inventions I have had. Give it a try.

Prep Time: 5 minutes

Cook Time: 10-15

Serves: 2



Thai Prew Wan Burger

Thai Burger

 

 

     I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).

 

Ingredients:

 

• 1 lb burger.
• Brioche buns
• 1 cucumber
• 1 tomato
• 1 8 oz can crushed pineapple
• 1 small bundle green onion
• 1 1/2 tbs soy
• 1 1/2 tbs oyster sauce
• 1 tbs sugar
• 1/4 cup  ketchup
• 1 tbs Thai chili sauce
• Salt/pepper

 

1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.

 

2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed

pineapple. Dice up the green onion and combine.

 

3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.

 

4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.

 

5. Stir together until combined and remove from wok. Sit aside.

 

6. Now grill the burgers to your taste.

 

7. Serve mixture on top of burger patty. Top with Brioche buns.

 

     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves:  4

 



Gyro: The Quintessential Greek "Go to" Food

Gyro

     In America we call them "jye-rows" but I have been told the right way to pronounce them is "Year-row"  (Forgive my spelling of sound).  Either way, if you have had one you know how damn good they are.  It's something simple like this quick "sandwich" which brings forth so many flavors and tastes of a wonderful culture. The hearty juicy lamb meat with tastes of the famous tzatziki sauce of cucumber, yogurt, and mint. The cold and crispness from the tomato and sometimes onion give the rest of the flavors a contrast in texture. I've had these many times, whether at a festival from a vendor or at a little Greek restaurant in my college town.  These are usually served using a spit of lamb meet that has been shaved down.  However in my small town the only lamb I could find was ground lamb or a tiny shank.  So the recipe follows my actions of using the ground lamb. The taste was the same, however it was a bit messier.  I also had trouble finding the perfect pita bread for which these sandwiches are served in. I was looking for a nice large piece of pita, however the only thing I could find in my grocery store was the little sandwich pita pockets.  So these had to suffice. Below I start by giving you my recipe for a simple tzatziki sauce that accompanies this dish.  Please enjoy my take on the classic Gyro.

Tzatziki Sauce Ingredients:

• 1 1/2 cup plain Greek yogurt
• 1 tsp olive oil
• 1 tbs dill
• 1/4 cup chopped fresh mint
• 1 clove garlic
• 1/2 cup small diced cucumber
• Salt/pepper

Gyro Ingredients:

• 1 lb ground lamb
• Sliced tomato
• Sliced purple onion
• Pita bread
• 1 tbs oregano

     First peel and dice up the cucumber portion.  Mix the cucumber into the yogurt.  Dice up the mint and garlic and mix into the yogurt.  Mix in the dill, olive oil, salt and pepper.  Mix until the flavors blend well together and sit aside. Slice up your onion and tomatoes and sit aside.

     Now because I had to use ground lamb I took the lamb and browned it in a medium skillet over medium high heat. Mixed in the oregano, salt, and pepper to taste. 

     Split you pita bread open.  Spread in some of the tzatziki sauce.  Then add a slice of tomato, some onion, and some of the lamb.  Viola!  You have a wonderful, simple, and delicious taste of the Greek islands.