Dill is one herb (the only one perhaps) that I took a long time to appreciate. May be because it was not available in western India where I grew up. And Dill being so different from some of the other herbs that I was used to like cilantro and mint, it took a while before I started appreciating its fragrance and flavor. One of my close friends is originally from Iran and she makes a delicious Lima beans Pilaf where Dill flavor is predominant. That was my first exposure to Dill and that first time I wasn’t crazy about it. But over the years I slowly started to like its strong flavor and smell.
I started first appreciating it in pickled cucumbers. I absolutely relish pickles. And now I have grown to be quite fond of it 🙂 I still won’t use it that liberally since it can be too overpowering if you overdo it but every now and then I like to get a fresh bunch and use it sparingly in salads and baked potatoes etc. A few weeks ago I found a large bunch in our local farmer’s market and was tempted to pick it up. At that time I didn’t know what I would make with it but it somehow had such a fresh and refreshing smell that I had to bring it to my kitchen!
And then the next day as I got the Salmon out of the freezer, the idea of making a sauce popped in my head. And knowing me you won’t be surprised that I decided to make a coconut based sauce, kind of like a chutney using coconut, lemon juice and dill. So glad I did! I was thinking of baking the salmon but last minute decided to just do a quick pan fry. The dish was just perfect – the crispy salmon and the creamy coconut dill flavored chutney was like a marriage made in heaven! Mmm…Mmm good!
- 2 salmon filets (about 6-8 oz each)
- About 2 tbsp Coconut or Olive Oil for pan frying
- ½ tsp sea salt
- ½ tsp cayenne pepper pow (I used kashmiri chill powder which is mild)
- ½ tsp turmeric powder
- 1 tbsp olive oil
- ½ cup grated coconut or coconut pieces(fresh or frozen)
- ¼ cup fresh dill
- 1 green chili (optional)
- 1 tbsp lemon juice
- ¼ tsp sea salt (or per taste)
- ¼ cup hot water
- Thaw the salmon and remove any scales from the skin side. Pat dry using paper towels.
- In a small mixing bowl, mix all the marinade ingredients.
- Apply marinade paste to the salmon filets and keep aside for 15-30 mins.
- In a food processor, blend all the chutney ingredients until creamy and fine.
- Heat a frying pan and add the oil. When the oil is hot, add the marinated salmon pieces. Cook for about 2 mins on medium high heat. Flip and cook on the other side for about 2 mins more. Transfer to a dish.
- Serve Salmon with coconut dill chutney on top!
