Another grueling battle in the kitchen of Jeff versus the Bread Baker’s Apprentice. In this week’s round I had to go against Artos or one of his many variations. I chose to fight his evil cousin the Christopsomos which has raisins, walnuts, and dried cherries mixed into it. According to the book there is some fancy shaping of the christopsomos but I really wanted to use the banneton in hopes of getting those cool wicker basket marks (I am a griller at heart and anytime I have a chance to brand my final product I am all about it).
This was definitely not a decisive victory for me and I was scared when it went to the judges for a decision. Even though the presentation was wrong/ugly and part of it was found stuck to the bottom of my spanking brand new baking stone the taste was amazing and thankfully I was awarded another victory.
If you are keeping score this I now have a perfect 2-0. I am starting to get a little cocky about my record however, I am a little fearful because this weekend will be my toughest challenger in my young career, the bagel.
Besides baking some bread I had a very productive three day weekend. For one the garden has all the tomatoes, seeds, peppers, cucumbers, melons, butternut squashes, beans, peas, etc. that I could fit. When there starts to be some life I will definitely take some pictures. I made it up to the lake and caught up with friends. Also, I was able to pick up some killer looking lettuce at the farmer’s market and was trying to think of how to enjoy it.
Being in a Midwestern state seafood is one of those ingredients I rarely get to mess around with because it is so bloody expensive and quality is usually ehh at best. For example, it is not uncommon to see farm raised salmon going for more than 10/pound. Imagine my surprise when wandering the grocery store in search of milk that I was able to find decent looking wild salmon for six dollars a pound. Seeing the salmon and remembering the lettuce sitting at home was my cartoon light bulb going off inspiration for lunch.
This dish also gives me a chance to throw some love to my dill plant that has a very short lifespan in our climate.
For the salmon you will need:
- Fresh dill
- Kosher salt
- black pepper
- Olive oil
- Slices of lemon
For the vinaigrette you will need:
- Juice from 1/2 lemon
- Teaspoon of lemon zest
- 2 tablespoons of rice wine vinegar
- 1/4 cup of fresh dill
- 1/4 cup of extra virgin olive oil
- 2 teaspoons of capers
- 1 teaspoon of honey
- Pinch of crushed red pepper
- Kosher salt and black pepper
To cook the salmon:
- Rub the salmon with the oil
- Sprinkle salt and pepper over top of it
- Add the dill and then the lemon slices
- Grill over medium heat until desired doneness
(One wrong thing about the above picture is the dill is on top of the lemon. I eventually realized this after I put the camera down and swapped them around)
While the salmon is grilling you can make the vinaigrette in your food processor or blender:
- Add everything but the olive oil and spin around till full combined
- While the motor is running till slowly drizzle in the olive oil until everything is fully combined.
Serve the salmon with the dill vinaigrette drizzled over top.