When it’s raining, whip the dill out. Fun recipe for a stormy day. Make the Garlic-Dill Aioli first. In a mixing bowl, combine the mayonnaise, olive oil, crushed garlic, dill weed and lemon. Add salt and pepper to taste. Chill in the refrigerator.
After ordering Indian food two nights in a row I became curious as to what ingredients were actually in my vindaloo and decided I’d make up a fish curry dish of my own.
This is a Tim Cushman recipe, a master at preparing raw fish. It’s unique because the hot oil cooks the raw salmon just slightly, while the orange & lime juice adds a light, citrusy flavor.
Here’s a classic seafood dish with a Chicago twist. I wasn’t sure how the giardiniera would work with salmon ceviche but was pleasantly surprised by the combination. The vinegar in the giardiniera acts as a flavor enhancer, lessening the bitterness of the acidic lemon & limes and brightening the salmon’s natural flavor.