Salmon, dill and mustard seem like the thing I want to eat on this Irish holiday, after all dill-cured salmon can be found topping Irish bread from Clonakilty to Cookstown.
Corned beef and cabbage is all good and well, but in my spring mood I want something lighter and fresh.
After being a slave to the stove all winter long a three day corning affair does not interest me in the least. Instead I will make a beautiful rose-hued salmon that takes more like three minutes.
Happy St. Patty’s Day!
DILL AND MUSTARD SEED SALMON RECIPE
- 3 4-6 ounce skinless salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon brown mustard seed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Rub salmon with 1 tablespoon oil on all sides. Evenly distribute spices over both sides of the salmon.
- Heat remaining tablespoon oil in a large non-stick frying pan over medium-high heat. Add salmon and cook, undisturbed, until a brown crust forms, about 2 minutes. Flip and repeat on other side.