I got this cookbook for Christmas in 1988. That is a very very long time ago – but it’s a cookbook that’s survived many moves and many cullings of books in those moves. Why? Three reasons.
1. Because I’m passionate about Granville Island and love going there to get ready to make a meal; and
2. Because I’ve made many of these recipes and they’re terrific; and
3. Because I love the way it’s laid out by seasons – recipes based on what’s fresh in the market for each season.
Today I’m going to share one of my favorite recipes from this book – Spring Salmon Dinner in Eight Minutes – because it combines two of my favorite things: salmon and a short cooking period.
Preparation time: 20 minutes / Cooking time: 8 minutes
Begin by putting a steaming rack in a pot and add cold water to just below the bottom of the rack.
1 tbsp salt
3 cloves garlic
A handful of fresh dill (my feeling is that you can never have enough dill, so my handful is a BIG one)
to the water and bring it to a boil. Place 4 salmon steaks (about 1 1/2 inches thick) on the rack. Cover pot and steam for 2 minutes.
Cut 1 bunch of young carrots in thin strips or diagonal slices and add them to steamer and steam for another 4 minutes.
Wash and trim (remove ends and string) 1 pound of snow peas. Add to steamer and steam for 2 minutes.
Serve with fresh lemon, sprigs of fresh dill, and Lemon Mustard Sauce (recipe below). I serve this with boiled baby potatoes, with salt, butter, and pepper.
Lemon Mustard Sauce, combine all these ingredients and mix well.
1/4 tsp dry mustard
1 tsp Dijon mustard
pinch of sugar
fresh chopped parsley, chives (tarragon if you like)