We have been eating a lot of seafood and we are looking for ways to change it up a bit. Last night our usual Salmon was kicked up a notch with the addition of some Dill Sauce. Brenda likes Dill but I am not a huge fan. This recipe brought us together though.
1/2 c mayo (we used light version)
1/2 sour cream (we used light version)
1 Tbl dill weed chopped fine
1 Tbl onion chopped fine
1/4 t garlic salt
1 tsp Horse radish
1 Tbl Lemon juice
Mix all and allow to sit in the fridge for a bit. Mighty tasty on fresh grill salmon.
For the shrimp I wanted a better cocktail sauce. I watched Heartland Table and found this.
1/2 large sweet onion minced
2 tablespoons of coriander seeds toasted and ground
1 teaspoon fresh thyme or 1/2 t dry
2 cups whole canned Plum tomatoes pulsed in a processor
1 bay leaf
zest of 1/2 lemon and juice
3-4 tablespoons of horseradish
4 shakes of cayenne
4 teaspoons of sugar
Heat 2 tablespoons of butter and saute the onions until coppery brown. Add the ground coriander and thyme and stir. Add the tomatoes and cook uncovered till the tomatoes thicken and darken. Add the lemon juice, zest and horseradish, sugar and cayenne. Cool to room temperature.
I found this a little blah so we added about 1/4 c Sriacha and some salt. That really brought it.