Salmon Run

salmonSalmon, you crazy omega-3 filled food, you! Why must you be so very, very expensive?

Because of the price, salmon is a rare treat for us. I mean, I can usually get filet mignon for less, but when the mood strikes and the wallet is feeling a wee bit fatter than usual, a fresh salmon steak from the fish case is where it’s at.

When cooking – and when pairing with wine – treat salmon as you would a steak from a roly poly, grass-fed cow. My favorite method is to get the cast iron skillet crankin’ hot, rub the filets with Cajun spices, and sear those bad boys until they’re tender and just-cooked-through. Depending on thickness, the average I’ve found is about three minutes per side, with a deep lid placed over the top to trap in a bit more heat and moisture.

Place that pink wonder on a bed of risotto and drizzle with Larrupin Dill Sauce – the obvious and best choice of sauce for salmon. Since I had a teensy bit of Laychee left over after the manicotti mania, I placed the final dollops on top of each filet.

Accompanied by some broccoli rabe that had been drizzled with olive oil and dusted with parmesan and garlic and left under the broiler while the fish cooked, dinner was served, the combination of ingredients so perfect, I had more energy after eating than before. Don’t you love it when that happens?

Poached Eggs and Dill Sauce

While chatting with a customer on my work Facebook page this week, the conversation struck upon the topic of my favorite condiment of all time — Larrupin’ Mustard Dill Sauce.

Having lived in Humboldt County for a decade, this splendid sauce was almost taken for granted. When I — sadly — moved away, bringing it back into our lives was of utmost importance. Luckily, my Charles is the Grocery, Wine & Beer Manager of the store, so when he found a vendor, in it came. Our pantry hasn’t been without it since.

Anyway, this lovely customer Melinda, said that she makes an altered Eggs Benedict with the sauce. It was my dinner the last two nights, and it couldn’t be easier.

Saucy Dill Benedict

2 eggs

1 English Muffin



Larrupin’ Mustard Dill Sauce

Poach the eggs to desired consistency. I like a runny yolk.

While eggs poach, toast the muffin. Spread butter on the toasted bread.

Cover the muffin with lox, whatever thickness you choose. Slide the poached egg on top. Drizzle with a healthy amount of Dill Sauce.

I love Larrupin’ Sauce on salmon. Before going on my Benedict bender, I had drizzled it on a small filet that I had grilled, and it was, of course, terrific.

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