Crawfish with Dill

INGREDIENTS:

• 2 Pounds Uncooked Crawfish
• 1/3 Cup Salt
• 1/3 Cup Sugar
• 1 Large Bunch Dill
• Melted Butter
• Lemon Wedges

DIRECTIONS:

• In a very large pot, bring 3 quarts of water, salt, sugar, and dill (reserving a small amount for garnish) to a boil.
• Add crawfish and boil for 15 minutes.
• Drain and let cool.
• Garnish with the remaining dill and serve with melted butter and lemon wedges.

Brake off their heads, suck out the head, then pull out the tail meat. Yummy!
Vær så god!

This recipe is from Scandinavian Feasts by Beatrice Ojakangas

Pan-Seared Salmon with Fennel and Dill Salsa

INGREDIENTS:

• 1 Large Tomato, Chopped
• 1/2 Bulb Fennel, Finely Chopped
• 2 Tablespoons Red Onion, Minced
• 2 Tablespoons Dill, Minced
• 1 Tablespoon Red Wine Vinegar
• 1/2 Teaspoon Salt, Divided
• 1 Pound Salmon Fillet, Skinned
• Fresh Ground Pepper to Taste
• 2 Tablespoons Olive Oil

DIRECTIONS:

• Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
  
• Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
• Heat oil in a large nonstick pan over high heat and cook the salmon, skinned-side up, until golden brown, about 3 to 5 minutes.
• Turn the salmon over and remove the pan from the heat.
• Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more.
• Serve immediately with the salsa.

The almost sour taste of the salsa balances the natural sweetness of the seared salmon. Eat this when hungry. Under 290 calories per serving!
Enjoy!

This recipe is from Eating Well magazine.

Goat Cheese, Tomato, & Dill Orzo with Salmon

INGREDIENTS:

• 3 Tablespoons Olive Oil
• 2 Cups Cherry Tomatoes
• Halved
• 1/2 Cup Dill
• 1 Teaspoon Lemon Zest
• 1 Cup Orzo
• 1-1/2 Cups Crumbled Goat Cheese
• 4- 4 Ounce Salmon Fillets

DIRECTIONS:

• Heat oven to broil.
  
• Toss oil, tomatoes, dill, zest and 1/2 teaspoon each of salt and pepper in a large bowl.
• Let stand for 10 minutes.
• Cook orzo in boiling salted water until al dente.
• Broil salmon 10 minutes per inch of thickness.
• Drain orzo and toss with tomato mixture.
• Add goat cheese to orzo and toss again.
• Serve with broiled salmon.

The versatile flavor of dill (thank you for the dill, Martha & Kevin) really comes through with this greek inspired dish. While we chose to serve this with salmon, this orzo could hold a meal on its own or be used as a great side dish.
Enjoy!

This recipe was adapted from one found at Gourmet.com.