Lemon-Dill Dressed Noodles with Chicken, Olives, Cucumber and Feta (4)

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If I had a garden I would set aside  a patch for growing herbs. How nice it would be to gather them fresh for a recipe Рto make mint sauce to go with lamb or add basil to a tomato sauce for pasta or to chop some fresh parsley for a garnish. Luckily my supermarket has a wide range of fresh herbs Рoregano, thyme, rosemary, sage and dill among others.

Dill is a common ingredient in Russian, Scandinavian and Eastern European cuisines where it is used in such recipes as sauces and salads and for pickling.

I didn’t realize how many beneficial properties it has. It boosts digestion and the immune system, contains calcium, is an anti-inflammatory and an anti-flatulent!

Pre-heat oven to 350 degrees

4 oz. rice noodles

1 x chicken breast

Juice of 1/2 a lemon

1 tbsp. olive

Salt and freshly ground black pepper

1/2 an English cucumber – sliced then each slice quartered

12 black olives – cut into quarters

2 oz. feta cheese – cut into little cubes

Juice and zest of 1/2 a lemon

1 tsp. Dijon mustard

3 tbsp. olive oil

1 tbsp. dill – finely chopped

1/4 of a shallot – finely chopped

Cook the rice noodles in boiling water for 5 minutes, drain and leave to cool.

Place chicken breast on a piece of aluminum dish in an ovenproof dish, pour over the lemon juice and olive oil, season with salt and pepper.  Make a parcel out of the aluminum foil, place in the oven and cook for 30 minutes until cooked through. Remove from oven, let cool then cut into bite-size pieces.

Into a large bowl put the rice noodles, chicken pieces, cucumber, olives and feta cheese.

Make the dressing by whisking together the juice and zest of 1/2 a lemon, Dijon mustard, olive oil, dill and shallot. Pour dressing into the bowl and toss together well (the ‘hands’ in the photo and really good for tossing the salad and separating the strands of noodles).

 

 

 

 

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Salmon Fillets with a Mustard Dill Sauce (4)

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Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.

Pre-heat oven to 350 degrees

4 salmon fillets

Juice of 1 lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. fresh dill – finely chopped

Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.

In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.

When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.

 

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…

Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.

4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper

Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.

Sauce
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped

Place all ingredients in a bowl and whisk together well.