When Salmon Met Dilly
My recipe story
February is the month of love with Valentine’s Day being a focal point in the middle of it. For many years, I would often host an Aphrodisiac Inducing Foods cooking class on or around Valentine’s Day. The full menu would entail an aphrodisiac inspired salad, salmon with dill dijon sauce, lemon paprika asparagus and a chocolate dessert. In keeping with the theme, I’m sharing my holiday salmon recipe with you! The aphrodisiac components in this dish are the omega-3 fatty acids that are present in salmon. Having foods with omega-3 fatty acids keeps sex hormone production at its peak. Pair salmon with a glass of red wine for a full romantic holiday aphrodisiac effect!
Salmon with Dill Dijon Sauce
Salmon Ingredients
1 lb salmon
1 lemon
1 tsp oregano
1 tbl sp olive oil
Salmon Directions
Place salmon on a baking sheet skin side down
Juice lemon over the salmon to evenly coat Drizzle or brush olive oil onto salmon. Top with an event coating of sea salt and oregano
Place on middle rack in oven
Broil for 7-10 minutes
Dill Sauce Ingredients
1 bunch of dill
1⁄2 cup mayo
1⁄4 cup honey or dijon mustard
1 tbl sp water
Dill Sauce Directions
De-stem dill leaves then chop
Yield about a 1⁄4 cup to use in the sauce
Mix together dill, mayo, mustard and water in a bowl or mason jar Top over salmon and enjoy!
Chef Via Melissa Melissa
Melissa Eboli AKA Chef Via Melissa is a certified Culinary Nutrition Expert (CNE), Nutritional Chef and certified nutrition & wellness counselor (CNWC) based out of the NY-Metro Area. She is the author of “Let’s Dine IN: Healthy Recipes & Tips To Minimize Your Shopping Trips” (2020), and the owner of Via’s Kitchen, a personal chef and catering company that cooks from a global perspective, while also focusing on clean, allergen friendly food. Her services include event catering, dinner parties, cooking classes, live demos and recipe development. When she's not in the kitchen, she has been seen making guest appearances on Dr. Oz, in addition to being published in the likes of The New York Times, Forbes and Readers Digest to name a few. She has executed over 300 events and has been in the media over 100 times for her culinary and nutrition expertise. Her passion as a chef is to create healthy, sustainably conscious dishes with a modern twist using the cleanest of ingredients while focusing on nutrition, flavor and presentation with an emphasis on gluten and dairy free cuisine.
