When we got married, fresh seafood was just beginning to be shipped fresh from the west coast and the local seafood scene changed drastically, beginning, I believe, with Market Street Grill in downtown Salt Lake City. Since then, of course, seafood has become available in a wide range of types and quality. It is no longer elementary school fish sticks. A few years ago, I felt we needed to eat more fish and I found a frozen brand that was quite good that could be cooked in a skillet. Our doctors recommended we include more omega 3 fatty acids into our diet, so I thought I would try find ways to cook salmon (we never really ate salmon). I found several, some from the seafood counter at the supermarket, some from the frozen section. Since trying salmon, I have found many good options and salmon has become a staple at our house.
For dinner tonight, Dill Butter Keta Salmon Fillets with Capers and Jalepeño & Dill Tartar Sauce. The fillets came pre-seasoned with dill butter in individual fillets. They are skin-on, but the skin is thin and adds a bit of texture. Simply defrost the fillets and you can pan sear them or oven roast them. It takes only 12-15 minutes. I decided to add jasmine rice as a side dish and top with capers. The tartar sauce has dill to mirror the seasoning included with the salmon, and a hint of jalepeño, but no discernible heat. Although most people probably don't use tartar sauce with salmon, the extra dill is a nice compliment and it needed the jalepeño. My wife added lemon to hers instead of the tartar sauce. I also liked the capers, which boosted the flavor of the sauce which was a bit bland without adding something extra. I topped the rice with butter and peppered everything, and added some great tomatoes as an accompaniment! I would recommend this to anyone looking for a quick weeknight meal, or for anyone looking to add more fish to their diet!
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