Wednesday, August 10, 2016

Grilled Salmon with Lemon Dill Yogurt-Home Chef

This was our second meal from our first Home Chef box. The picture below is what the plated dish should look like. I'm including the recipe and directions and my evaluation at the end.

Here is the picture of my finished, plated grilled salmon with lemon dill yogurt:

For this meal, the ingredients in our box were:

1 Lemon
2 Dill Sprigs
1 persian cucumber
1 red onion
6 oz. green beans
2 roma tomatoes
2 garlic cloves
2 salmon fillets
5.3 oz plain yogurt

Zest and halve lemon. Cut one half into two wedges and juice other half. Stem and coarsely chop dill (reserve two dill tops for garnish). Trim cucumber and grate on large holes of grater. (Alternatively, chop very finely with a knife). Squeeze excess liquid of grated cucumber out with your hands. Peel onion and slice into 1/4" rounds. Trim ends off green beans. Slice Roma tomatoes into 1/2" rounds. Mince garlic. Rinse salmon, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Prepare Lemon-Dill Sauce and Vegetables
Combine yogurtchopped dillcucumbergarlic (half at first, then to taste), 1 tsp. lemon zest, 2 tsp. lemon juice, and 1/4 tsp. salt in a small bowl and refrigerate. Combine green beansoniontomato, 1 Tbsp. olive oil, and 1/4 tsp.salt in a mixing bowl.

Grill the Salmon
Heat a grill or grill pan to medium heat and lightly coat with cooking spray. Add salmon to hot grill and grill 4-6 minutes on each side, or until salmon reaches a minimum internal temperature of 145 degrees. Remove to a plate, cover with foil, and set aside.

Grill the Vegetables
Return grill to medium heat and lightly coat with cooking spray. Working in batches, add green beans and red onion to hot grill and grill until crisp tender, 2-4 minutes on each side. Don't worry if onions separate. Remove to a plate. Coat grill again with cooking spray and grill tomato rounds until just charred, about 1 minute on each side.

First thing I noticed when unpacking our box was the cucumber was partially frozen. If you know anything about fruit, most cannot be frozen without damaging the quality. I ended up purchasing mini cucumbers at the store to replace the one I received. This ruins the whole concept of using this service. Since I noticed this ahead of time, I prepared the other meal first, then had a day before I made this one.

The instructions were easy to follow and it was a delight to cook without having to hunt down the ingredients and instead have everything ready to go. (With the exception of the cucumber.)

The taste of everything was fresh and bright. The lemon zest put it over the top. I give this meal 5 out of 5 stars. I did not factor the inconvenience of the bad cucumbers into the rating. It was strictly for taste and ease of preparation.
If you'd like to try Home Chef, here is the link:

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