Dill Butter Salmon Bowl

🧈🌿 ** Dill Butter Salmon Bowl**

1) Cook the salmon

  • Pan, medium heat
  • Butter (use it generously)
  • 3–4 min per side
  • Remove

2) Build the dill butter (same pan, low heat)

  • Add another knob of butter
  • Toss in fresh dill (chopped or torn)
  • Pinch salt
  • Optional: quick squeeze of lemon if it’s nearby

Swirl ~30 seconds. Keep it glossy, not browned.

Salmon with Basil Butter Finish

basil and butter onn salmon

Now this is a moment worth showing up for. Butter + basil + salmon is already halfway to something that feels intentional.

Let’s do a Gourmet Cheat. Minimal effort, maximum “I meant to do that.”

🧈🌿 Basil Butter Finish (the cheat code)

Step 1 — Cook your salmon

  • Pan, medium heat
  • Butter or oil
  • 3–4 min per side
  • Remove from pan

Step 2 — Make the “sauce” (this is the magic)

In the same pan, low heat:

Kitchener Special

Kitchener Special from memory

This is the best I can recall of the original recipe from Whole Foods For the Whole Family. I wonder if Linda Mellway is on Facebook. I could ask her!

Parker votes keep it like this! Give the recipe to my dad ❤️

Pages

More about the dish

Veggie Broth

Once you have experienced homemade broth it's so difficult to go back. It's hard to believe that I once thought a teaspoon of flavour mix added to a cup of boiling water was even a thing. All that salt? Don't get me started! 

Just a dash

The Culinary Evolution of Raita in Pre-Colonial South Asia

An early 20th-century Hindi definition describes raita as yogurt or buttermilk containing boiled greens, gourd or pumpkin, or fried droplets such as boondi, seasoned with salt, chili, cumin, and mustard. That is clearly a robustly spiced relish, not merely a seasoned cucumber cold soup.

Note to self

I want to check here again

https://www.mykitchenlove.com/crispy-baked-cauliflower-with-hummus/#wprm-recipe-container-11178

And here:

Pre-java-script web display <3

Two fer seafood

I have two pounds of frozen chowder mix: haddock, scallops, and shrimp. Each ingredient is in it's own bag so in theory I don't have to defrost all three today. But doesn't a full seafood and fish chowder sound absolutely wonderful as the autumn wanes to winter?