
YUM
I’m just here today to remind you that cooking outside with loved ones, friends and well behaved furry ones is a really lovely thing right about now. If you have my book The Art of Daily Cultivation, this beautiful recipe from Shauna Prince is on page 110. And if you don’t have the book, you now have one of the best parts of the book. See, I don’t consider myself a foodie, but I am wise enough to have talented, festive foodie friends. Thank you Shauna and Daniel!
BBQ’d salmon with lemon, capers, and dill
Ingredients – serves 8
2 whole fillets of salmon (skin on or skin off, ideally wild, around 2 ½ pounds each fillet)
4 medium lemons – two sliced in rounds (with skin on), one juiced, one sliced in wedges for garnish
1½ oz butter
1/2 of a medium white or brown onion, cut in thin slices or wedges
3 tablespoons of white wine (optional)
1½ teaspoons of Dijon mustard
2 tablespoons of fresh dill – chopped. Plus sprigs for garnish
1 – 2 tablespoons of capers (to your taste)
Salt (approx. ¼ tsp Kosher salt)
Freshly ground pepper (approx. ¼ tsp)
1½ tablespoons of olive oil