I would apologize for the carby overload this week but in reality, I think you should be thanking me. I’ve given you a reason to eat carbs, unabashedly, and in the most marvelous way possible. Alas, it’s summer time and although we binge eat at our cookouts, we also have to play it cool. When it’s super hot outside, I like to do minimal cooking possible. “Throwing together” is more my pace when I’m sweating just from walking 2 steps from my car to my house. I also love a yummy sauce that doesn’t need to be reduced over the stove; just a little bit of this, a little bit of that, and we’re in business! But really, eating light can be a great and rather delicious idea. And what better season to do it in? The herbs are plentiful, the veggies are crisp, the fruits are juicier than ever.
I use salmon for this dinner but I think any white, mild fish would taste just as great! I season my salmon with salt and pepper and I roast it at 275 for about 20ish minutes. Meanwhile, I take a few tablespoons of extra virgin olive oil, parsley, dill, juice of half a lemon, one tablespoon of chopped capers, and one clove of minced garlic and throw it into a mixing bowl. Can you predict what comes next? We mix! This is our dill salsa verde and it’s fresh, herbacious, and the right amount of garlicky. If you were expecting the salsa verde you get at Mexican restaurants, I apologize for that disappointment. But this Mediterranean version is great to try this summer on fish, chicken, pork, or, why not, steak! Get creative with the herbs too!