Tag Archives: dill

Smoked Salmon Salad in Cucumber Cups

I’ve been thinking a lot about the #MeToo movement. I heard someone say they didn’t think this movement would have happened if Hillary Clinton had been elected president. This collective anger that women feel, in fact, is in direct relation to Donald Trump being elected, and the fact that he himself has been accused of sexual harassment and/or sexual assault by at least 16 women. Call it making lemonade out of extremely sour lemons, but it is our current reality. Women are frustrated and fed up with having to just accept that so many of us will experience sexual violence in our lifetimes. We never agreed to this when we were born with vaginas.

I am continuously inspired when I read another woman’s story, or talk to a friend about her experience navigating the world as a woman. We are in the midst of fourth-wave feminism. Some folks argue that every wave of feminism has had a backlash, and this wave will not be spared from experiencing the same thing. This may be, but I do think it is helpful to take the long view of history when thinking about larger social issues. Since the first-wave started back in the late 19th Century fighting for women’s right to vote, the quality of life for women as a whole has greatly improved. Of course, that doesn’t mean that the current wave of feminism is any less important; one of its main goals is to end sexual violence against women.

There was a recent episode of This American Life titled “Five Women” that was fascinating. I was completely rapt listening to this episode; it should be required listening for every human being on this planet. It was a different angle on the #MeToo movement. It’s not only the story of how five women were harassed and/or assaulted by the same man, but it also explores the women’s personal stories before their encounter with this man. The women talk about how they were raised, what they were told by adults about what being a woman means, how they individually played down/accentuated/ignored their sexuality based on the aforementioned. If you have time, give it a listen.

This week’s recipe is perfect for when you want a light brunch/lunch or an afternoon pick-me-up. I love smoked salmon, and the rich fattiness pairs beautifully with cucumber, which offsets the heaviness with crisp acidity. I ate these babies like potato chips.

Smoked Salmon Salad in Cucumber Cups
Adapted from myrecipes

Yield: 34 cups

1/4 cup finely chopped green onions
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons drained capers
1 tablespoon chopped fresh dill, divided
1 (12-ounce) package cold-smoked salmon, coarsely chopped
3 cucumbers
1/8 teaspoon freshly ground black pepper

1.Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon.

2. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.*

3. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.

*Scooping out the seeds is completely optional. I left the seeds intact, and just piled the salad on top of the cucumber slices. 

Salmon with Mustard Dill Sauce

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I am getting better at confronting the negative voices in my head, but some days it still takes all of my energy to challenge those thoughts and force the rational side of my brain to take the wheel.  Living with chronic depression is no walk in the park, but my therapist has been extremely helpful in teaching me how to manage it.  I am also an anxious person and I admittedly care too much about what others think of me.   Oh, and did I mention I have social anxiety?  I will often cancel on people if I’m not in a good headspace.  My thinking is, “Why should I have dinner with Theresa if I’m not going to be good company?”  This usually snowballs into beating myself up for allowing my state of mind to determine my social life.

I invited my mom and stepdad to come out for a visit while my husband was away for a couple of weeks.  The first few days without him went ok, but after awhile the days seemed to be getting longer instead of shorter.  But you know what helped?   Watching season one of Designing Women.  Ordering a Petey Melt.  Going to see Maria Bamford perform with a girlfriend.  Eating Ethiopian food.  Counting the days until my mom arrived.  There is something so innately comforting about having my mom around.  She was the first person to ever show me unconditional love, and I can’t remember her ever criticizing me.  Ever.  And I’ve made plenty of bad decisions in my life.  She has always been extremely supportive and is always sitting in the front row of my cheering section.  Having my mom here while my husband was in Europe kept the darkness at bay.  We ate lots of fantastic food, saw The Rockettes, and did a lot of walking around the city.
DSCF2831My parents left earlier this week and my husband has returned.  Seeing that he was in Geneva part of the time, he plied me with Swiss chocolates, naturally.   There were pralines, chocolate-covered almonds, marzipan, and bon bons to boot.  Oh how I love my husband.  Now back to reality.

I often make this salmon dish when I want something quick and easy.  I love mustard and I think it complements salmon beautifully.  The sauce is nice and tangy with a hint of spice from the mustard and garlic, which is the perfect foil for a fatty piece of fish.

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Salmon with Mustard-Dill Sauce
Adapted from Bon Appétit

Yield:  4 to 6 servings

Ingredients:
1 cup 2% greek yogurt
1 teaspoon dried dill
2 tablespoons Dijon mustard
2 tablespoons finely chopped onion
½ teaspoon salt
¼ teaspoon black pepper
4- 6 oz. salmon fillets with skin
1 clove garlic, minced

Preparation:
Whisk yogurt, dill, onion, mustard, salt and pepper in small bowl to blend.  Let stand at room temperature 1 hour.

Preheat oven to 400°F.  Place parchment paper on baking sheet.  Place salmon, skin side down, on prepared sheet.  Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce.  Bake salmon until just opaque in center, about 20 minutes.  Serve with remaining sauce.