My mother and grandmother taught me and my four siblings how to cast a fishing rod when we were very young. While my niece and some of my siblings still enjoy the pastime, I haven’t fished in decades. But I still enjoy slouching in a beach chair with a big straw hat on a lazy summer afternoon, drinking in the smell of the ocean while watching others reel in their supper. I eat almost anything that swims and I probably make some kind of seafood nearly every week. I’ve cooked salmon using several different methods but I’ve been wanting to try something different, something lighter for warmer weather. I spotted some fresh dill while wandering the aisles in my local supermarket and the idea for this recipe was born. — L. Weal
1/2 cup sour cream
3 tablespoons finely chopped fresh dill
2 tablespoons capers, drained
1 tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 skinless salmon fillets
ground black pepper
2 tablespoons olive oil
small (1-quart) mixing bowl
measuring cups and spoons
medium (10-inch) skillet
1. Combine DILL SAUCE ingredients in bowl.
2. Season salmon with salt and pepper.
3. Heat oil over medium heat in skillet, then add salmon. Cook 3-4 minutes per side until browned and firm to the touch.
4. Serve salmon with a generous dollop of dill sauce.