Rebekah and I first had this simple dish in Paris and have made this meal hundreds of times since then, because it highlights the finesse of a delicate fresh fish. And very often it was a fish that I might have caught the same day out on the ocean, near our home along Monterey Bay.
This dish is our take on a classic Cajun dish, Blackened Redfish, made famous by the incomparable chef, Paul Prudhomme. And it features a tasty hard fighting fish I catch in Key West, the Mahi Mahi.
This dish is one of our absolute favorite ways to prepare salmon, with a creamy tangy sauce that highlights the rich flavors of salmon along with the light but intense flavors of sour cream, lemon and dill. Quick and easy but crazy good, it’s on the table in about twenty five minutes. And sometimes we switch it up and get even more intense with a Greek inspired sauce of added feta cheese to compliment the dill. And if you want to really go wild, add some wild mushrooms and a bit of horseradish. Enjoy!
This is our favorite snack finger food in the world. You can carry them anywhere, eat them on the run, stop at a park bench, or sit back and munch them in mid flight to some hastily planned destination. They are one of the healthiest snacks you can make for yourself and your family.