1/2 tsp each sea salt and fresh ground black pepper
4 radishes, trimmed and cut into matchsticks
1 small carrot, peeled and cut into matchsticks
Use kitchen twine to tie dill sprigs together. In a large skillet on medium, bring dill sprigs, broth and 1 cup water to a gentle simmer. Add salmon, adjust heat to maintain barely a simmer, then cover and cook for 5 minutes.
Meanwhile, prepare yogurt sauce: In a small bowl, combine chopped dill, yogurt, parsley, lemon juice, salt and pepper. Set aside.
To skillet, add radishes and carrots, nestling them into the liquid. Cover and cook for 3 minutes, or until vegetables are tender and salmon is just cooked through.
Use a slotted spatula to arrange salmon on serving plates or a platter, then top with vegetables and yogurt sauce (discarding dill sprigs). Serve any remaining sauce on the side.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
This super-fast fish dish is ideal for entertaining: The colorful combination of vibrant green broccoli and pink salmon topped with silky smooth sauce will wow guests yet won’t relegate you to the kitchen, thanks to minimal hands-on time.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.