Dill sauce and other wonders.

Wherein Mr Ullman discovers Chocolate mint and becomes a better man.

Unlike my usual entry here I am going to give you measurements this time. This is because the entry has more to do with the sauce then the entrée. The sauce is a dill sauce and the entrée is salmon.

I have a tried and true dill sauce for fish. I have made so many times that I really don't need to measure things out any more. I know what a ¼ cup of baby dill feels like in the hand and can draw a tablespoon of capers by sight wins me bets and impress the hell out of women who have a sense of humor. The capers thing has actually won other people money in bets but that is another story.

Ok, the usual dill sauce is built like this:

1. 8 oz of plain yogurt (Something of a problem these days since the industry has seemed to embrace 6 oz or 32 oz packaging)
2. A quarter cup of green onions.
3. A quarter cup of fresh baby dill weed.
4. A tablespoon of capers.

Fairly straightforward and yummy. However, last night I didn't have a quarter cup of dill so it was time to do some adventuring.

In the organics box I got some fennel. The problem of a lack of dill weed was solved by adding fennel greens to to make up the difference. That wasn't all the notable. Fennel is sweeter then dill but they they do work well together.

What is notable is chocolate mint. The apartment building I live in has an herb garden that consists of a few easy plants and a number of volunteers. The chocolate mint is one of the volunteers and since I never have used it before I thought what the hell. I took five leaves, chopped them up and put them into the sauce. This turned out to be a great idea.

Chocolate mint tastes like chocolate in the same way that Watermelon Jolly Ranchers taste like watermelon – you can see the point of the name but that is about all. Chocolate mint added a fine bit of sweetness to the tartness of the dill. The salmon was wonderful.