I have missed three editions of weekend herb blogging so it is time to get back on track! My windowbox is growing wildly and so this caught my attention because it uses mint. The sauce is really simple and was inspired from a recipe I saw in an Australian Woman’s Weekly book. Of course I added garlic and lemon juice but it all came to the same thing. Plus right now the salmon is fresh wild and inexpensive. Use it or lose it.
I am quite excited about seeing which of my herbs can survive the winter. According to my reading my mint should certainly be able to handle it since it is a perennial and can tolerate partial shade. Sadly it sounds like it is the end of days for my basil though it hasn’t started flowering yet. I guess that means more pesto in my future! Plus I will have to think of what to do with that prime window spot… A large rosemary perhaps?
This weekend herb blogging is taking place back at it’s origin Kalyns Kitchen. I have been reading her blog for awhile now and always count on it for fabulous inspiration and beautiful pictures. Plus I get to vicariously live through her the life of someone with a garden full of tomatoes. Sigh. Don’t forget to check out the WHB recap on sunday on her website.
Yogourt Herby Sauce
2t chopped fresh dill
2t chopped fresh mint
1t fresh squeezed lemon juice
1 clove garlic, finely minced
generous salt and pepper
Mix all above ingredients together and let stand in the fridge for a few hours for ingredients to really gel.
To serve with salmon, dust salmon with fresh dill, salt and pepper and drizzle a little oil. Broil or grill fillets until just done.[/print_this]