Posted by: jjiral | June 25, 2014

Squash Anyone?

I’m hungry for grilled salmon and squash but it’s raining outside. So, I decided to pan fry them and adapt this recipe that I found on for my current eating plan. (pictured here) Yes, on the first phase of Atkins this is on my plan – and I’ve already lost 17 pounds (2” off my waist). So, I omitted the couscous and pine nuts and added a creamy dill sauce.


Grilled Salmon

1 t. minced garlic
½ t. Seasalt
½ t. Black Pepper
2 T. Olive Oil
2 T. Lemon Juice
6 6oz fillets of wild salmon

Mix together garlic, black pepper, olive oil and lemon juice. Brush the salmon steaks with the mixture and let sit. While waiting spray a sauté pan with olive oil and place on burner set on medium high. Turn down to medium once hot. Then add salmon fillets skin side up. Pan fry till lightly browned then turn once; continue cooking skin side down till done the way you like them. Place salmon on plate, cover and set in oven or microwave to stay warm while preparing the squash.

Pan Fried Summer Squash
¾ pound summer squash
¾ pound zuchinni
2 T. olive oil

Slice squash lengthwise into thirds or halves. Bruch each side with olive oil and season with sea salt. Spray a sauté pan with olive oil and when heated, add squash and sauté until slightly browned but still crisp. Drizzle Mustard Dill sauce over squash. (Save some for the salmon too)

Mustard Dill Sauce
1 large egg yolk
2 t. lemon juice
1 t. Dijon mustard
1/2 t. Seasalt
3/8 t. black pepper
1/2 c. olive or canola oil
1/3 c. white wine vinegar
1 T. dill weed
1 garlic clove, minced
1/4 t. red pepper flakes
Combine egg yolk, lemon juice, mustard, salt and pepper in a bowl; add oil in a slow and steady stream, whisking constantly until sauce is very thick. Whisk in vinegar. Then add dill, garlic and pepper flakes until well blended. Let stand 5 minutes.


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