DILL OVERLOAD!! YEAH!

I found a new gf cookbook that’s got some great recipes. It’s in the “links” up top, but it’s called “Great Gluten-Free Vegan Eats” by Allyson Kramer. Ok, I’ve only tried 2 of the recipes, but I’m impressed! And there’s actually not one recipe I don’t want to try, which is rare for me and cookbooks (I am sometimes picky). So anyway, the potato salad here is a take on her late summer salad.

We got a huge batch of dill with our latest CSA box, and I love dill. I usually make things like lemon-garlic-dill chicken or dill potato soup, but this time, I went with fish. As you’ll see, I bias towards halibut; it’s a mild white fish with an inoffensive texture, so it’s great for those of us who are still trying to get into eating fish a lot. It’s pricey, but it’s helped me get better with other fish – so we now do throw in others like opah, black cod, snapper, etc. Hubs M says that this recipe would be even better with salmon, so if you like that – go with it! Salmon is still too much for me.

Anyhoo, back to the recipe!

Marinate the fish (~1lb for 2 people) in the following for about 10 minutes:

• juice of 1-2 lemons
• 2 T fresh dill
• 2 cloves garlic, minced
• 2 t olive oil (optional)
• pinch of salt & pepper, and if you like things spicy, add a pinch of crushed red pepper

Heat a skillet to medium high heat, add a touch of oil (or, if you’re using a non-stick skillet you probably don’t need any). Sautee the fish a few minutes each side until it reaches an internal temperature of 135. Remove from heat and let rest a bit. In the pan, add a couple tablespoons of water or veggie broth to make a quick pan sauce. Pour this over the fish when you serve it.

For the potato salad, you should make this a couple hours ahead.

The sauce: In a food processor, add-

• 1 package silken tofu
• 2 T dill, chopped
• 2 T chives, chopped
• 1 clove garlic, minced
• 2 t sugar or sugar substitute (agave, rice syrup, honey, etc)
• 1 t salt + 1 t pepper

For the salad part, you will need:

• 1 lb red potatoes
• 8-12oz tomatoes, diced (I like the cherry tomatoes, cut in half)
• 1 English cucumber, diced (if using regular cukes, seed them  before dicing)
• 1/4 C vinegar (apple cider tastes best)
• 5 T fresh dill, chopped
• 1 T chives, chopped

In a colander, add the cucumber and toss with 1 t salt. Let rest at least 30 minutes to pull out the excess moisture. Don’t rinse, just lay out on paper towels and pat the cucumber dry. Add it to a bowl with the tomatoes, and toss with the vinegar, dill, and chives.

Boil the potatoes (remember to always start potatoes in cold water, then bring to a boil). When fork tender, drain and then cut into cubes. I don’t peel the potatoes as I like the skins, and they add some nutrients to the dish. While still warm, add to the tomatoes & cucumber and toss together. The warmth absorbs the vinegar and creates a creamy base.

Finally, add in the tofu cream mixture and combine. Adjust seasoning to taste.

Oh, and I also served this with some sauteed kale with garlic and red pepper flakes. (Basically, remove the stems from the kale, rough chop, add to a hot skillet with olive oil. Sautee until wilty, add some crushed/minced garlic and red pepper flakes, a splash of water or veggie stock, squeeze of fresh lemon, salt, and you’re done!)