Grilled salmon with dill caper vinaigrette and challenge 2 of BBA
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:
- Salmon
- 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.
Jeff, your salmon dish makes me want to give fish a chance! You did very good job, I hardly ever crave for fish!
nice! being that I love good photos I have to say that I LOVE that grilled lemon, gorgeous!
there is one other thing you didnt notice about the photo…….can you guess? if you guessed that its not on a plate in front of me then you would be correct.
Your Christopsomos looks lovely! Probably a good call on your part to omit the bread “cross” on top of the loaf — I found that it slightly deflated the nice rise my boule had achieved.
Congratulations on your victory.
This looks delicious. Grilling the lemon really gives it a very exciting flavor - I suspect that the Spouse would live entirely on grilled lemons if I let him. And congratulations on defeating BBA again!
Such a classic combination, the dill & capers for perfect grilled salmon.
I am impressed with your 2nd bread - it looks really delicious. I am loving the salmon photo on the grill. Your meal looks perfect and I love the sound of your vinaigrette.
Yummy! Dill and salmon are a great pairing! Your photos are gorgeous.
Living in RI has its advantages….I won’t dare tell ya how cheap the seafood is here, you would be mad, lol.
I love me some salmon. Next to sword fish, it’s my fave. Your salmon really looks wonderful. Great job and beautiful photos Jeff.
Holy cow that salmon looks good. It sounds like you had a great weekend too!
The bread looks great, although I am excited to see how a bagel will turn out.
I made home made English muffins that turned out great, but I would love to do a bagel some day!
Bagels are easy. Since the dough I use rests in the fridge overnight for it’s last rise, fresh bagels in the AM occurs from time to time during the winter.
Then I take some cream cheese and a piece of my wife’s cured salmon and breakfast ambrosia.
Bread AND Salmon??? Gee Jeff, you are going crazy over there in your kitchen…and you know what? I LIKE IT!
A lovely meal, perfect for the warming weather. That is one good looking piece of salmon. Seafood can be very dear in Ontario as well, got to grab those deals where we can!
You should make a nice salmon sammie with those two!
wow. that salmon is so gorgeous - and the bread is lovely, too. what a yummy dinner!!
The photos are looking’ good, a nice fillet of salmon and the grilled lemon warms me so!
Very very nice Jeff, I love that salmon! The bread looks great too, I’ve never made bagels either but they say they’re easier than they sound. I ‘ll be looking for your bagel post to inspire me to make them!
You are one busy guy! Everything looks fabulous. I’m not a huge salmon fan, but it’’s *such* a gorgeous fish. I’m impressed!
Glad to read about your BBA experience. I was surprised when you said the bread stucked to the bottom of the stone. I always bake the bread on a parchemin paper. You should try it. I made the Christopsomos also. I’m glad that I’m conquiring the book. Can’t wait to try the bagels.
How very serendipitous to find the salmon there at such a reasonable price! Good to hear that the bread baking is going well too. I’m sure you’ll be fine with the bagels. Like dogs, bread smells fear so bravado will serve you well
i love the smell of fresh dill, but there are very few smells i find more appealing than bread as it bakes. bravo, jeff, but hey–don’t get cocky.
The picture of the salmon pre-grilling is gorgeous - perfect shot for the epitome of Spring.
very impressive!!! cheers to you, jeff…
Jeff,
Your bread is beautiful. SCORE 2 of 2! I am sure your bagels will be great too and they are something that you can use leftover salmon with! Your salmon was a great “catch” at $6 a pound for wild! And you did a beautiful job with it too.
devany, Hilo, HI
www.myhawaiianhome.blogspot.com
I love reading your posts.
Your loaf looks awesome. You’re doing great.
Susie
I am hugely impressed really. I have BBA and have only looked at the pictures.
Love the salmon! I love dill and I don’t really use it often enough.
The little note about branding your finished products made me laugh. The salmon looks delicious, almost as yummy as the grilled salmon I had this past weekend.
Well, I don’t know how you couldn’t call this a full victory, it looks delicious and perfect to me
I like that you sweetened the vinaigrette a little, I’m all about the lemon-honey combo on salmon!
An entire post with no mention of pork products…you are evolving!! The bread=fantastic. I will now be craving it fortnightly. And maybe I’ll get crazy/brave/intoxicated and try to make it someday. Or maybe I’ll just beg off of you!!
I see the lines on the bread Grill Man!! Very nicely done!! Salmon looks fab!! Should have had you send me a plate!
Can’t wait to see the bagel post. What will you couple with that I wonder?
I guess one of the perks of living on the Eastern Seaboard is the abundance of fresh fish. I couldn’t live without my salmon! This looks amazing, salmon and lemon are such a great combination.
And way to go on your second bread baking challenge! And to think you ever doubted yourself…
Looks like you are on your way to a fabulous baking career
The salmon looks great too. I hear ya…good salmon around here is sometimes $30/pound!! OUCH!
Your salmon has amazing color and looks absolutely delicious! And your bread turned out amazingly well too!
Wow, this looks so delish! Love your shot with the griled lemon. Salmon is such a special treat these days. I love that you keep it simple so the flavor really shines through.
That second photo with the Salmon and dill is so pretty. Makes me want to have salmon right now for lunch but a sammie will have to do.
What beautiful bread! If you hadn’t told me, I’d never have guessed that you’d never baked bread before. Congrats…
I would say you won that round for sure. I think it looks great! I chose to do the same version of the Artos bread. I loved it.
Now this is seriously gorgeous salmon!
Question: Do you flip the salmon or just cook it skin side down? I was hoping the grilling kind would have some answers! I always cook salmon on the stove top
Thanks!