GETTING READY FOR SPRING

Today is the first day of daylight saving time. The weather is beautiful in New York, at least from behind the windows. I woke up to beautiful blue skies, plenty of sun and lots of warmth, from the heating of course. They say it's rather cold outside, but I didn't go out today, I want to enjoy the illusion of getting closer to spring, before snow hits us again in a few days. All these feelings and expectations made me really think about spring. We have to get ready. So before it's time for spring cleaning, I should start checking out my freezer to consume whatever is still there, before we replenish the kitchen for the new season. I came upon a beautiful piece of salmon. This will be our dinner tonight.

 ORANGE FLAVORED SALMON WITH DILL MUSTARD SAUCE

                                                    

This turned out to be a very easy and delicious dish. Usually I cook salmon with a mushroom sauce, but today I thought of making something different, with a very light sauce. Luckily my husband was very enthusiastic about the idea, he thought that this would be a very welcome change in our routine. Still, he came into the kitchen several times to check on what I was doing, just to make sure. I made it with what I had at hand, nothing fancy. You'll need:

1 large slice of salmon, about 1 1/2 lbs, or 3 to 4 fillets

Zest and juice of 1/2 orange

1 tsp lemon juice

2 tsp mustard

2 tsp mayo

7 sprigs dill

2 tsp capers drained

1 tbsp oil

In a non stick pan, large enough for the fish you are using, arrange the slices skin side down. Sprinkle with the lemon juice, half of the orange juice and half of the orange zest. Add salt and pepper to taste, and the oil, and lightly rub it in the fish. Let stand until the oven is preheated. Place the oven rack in the middle position. Preheat the oven to 400 degrees. When the oven is heated, put the fish in the oven.

In the mean time combine the mustard, mayo, orange juice and zest in a small bowl. In the chop chop finely chop the dill and capers. Add them to the bowl and mix thoroughly. The sauce is ready. you don't need to add salt and pepper, the mustard and capers are enough.

Check on the fish after  about 12 to 15 minutes. We prefer it well done, but if you prefer to have it with some pink in the middle remove it from the oven. If you are like us, check the skin, if it is browned on the edges, it's good. You can turn off the oven and leave the fish inside for 5 or 6 minutes until ready to serve. Transfer the fish to the serving dish, the sauce to a small serving bowl. Serve with some mashed potatoes and salad greens. I actually used the sauce as dressing for the greens. Just thin it out with a drop of oil and you're done.
Note: you can make the sauce with yogurt instead of mayo. Today it so happened that I had these two spoonfuls in the mayo jar, and it was time to use them and put the jar in the recycling bin.