Dill Scented Salmon
No matter how much fun you have on vacation it is usually nice to get home. There is something very nice about familiar surroundings and, if you like to cook, familiar places to get food. Nothing much simpler than seared salmon. I did salt and pepper both sides and then rub some chopped dill on the meat side. Get the pan smoking hot and add a little oil. Put the salmon in skin side down and gently apply pressure so the skin has good contact and the meat doesn’t curl. Cook for 3-5 minutes per side to the doneness you like and then let it sit for a few minutes. In this case I plated it over some padron peppers and had a lovely meal.
This is my idea of a nice light supper or lunch. Figs are finally starting to come in around here. Add some cheese and bread and enjoy.
Finally the first tomatoes ripened up while we were away. The first were a purple cherry, early girl, and stupice. I chop them and mix with salt and olive oil to taste. I like to set this aside to draw out flavor and juice and soften the tomatoes. While that is going on, lightly brush some bread slices with olive oil and grill or toast them. While they are still hot rub them with a peeled garlic clove and then sprinkle with a bit of salt. Add the tomatoes and enjoy the first fruit from the garden.