INGREDIENTS

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

INGREDIENTS

• 1 lb. sugar snap peas; trimmed
• 2 baby cucumbers; unpeeled and thinly sliced
• 1 cup cherry or grape tomatoes; halved
• ¼ cup fresh dill; chopped
• 2 Tbs. fresh lemon juice
• 2 Tbs. extra-virgin olive oil
• 1 tspn. lemon zest
• Salt and pepper; to taste

INSTRUCTIONS

Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, (about 1-2 minutes). Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill. For the dressing whisk together the lemon juice, olive oil and lemon zest until smooth in a small bowl. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

SAUCE INGREDIENTS

• 1 cup sour cream
• ½ tspn. red chili powder
• ½ tspn. cumin
• 1 tspn. capers
• Juice from 1 lime
• 1 tspn. dried dill
• ½ tspn. oregano

INSTRUCTIONS

Season the marlin steaks with salt, pepper, and lemon juice, and grill the marlin steaks to your liking. Prepare the sauce by mixing all the sauce ingredients together and refrigerate until ready for use. Assemble the tacos. Using a fork, shred the fish, so that it’s flaky. In each tortilla place the fish, cabbage, tomatoes, green onions, sauce and garnish with cilantro.

INGREDIENTS

• 1 lb. salmon fillet; cut into 4 equally sized pieces
• Olive oil
• Salt
• Pepper
• Fresh dill

INSTRUCTIONS

Preheat oven to 250°F. Cut salmon into equally sized pieces and allow the pieces to warm up to room temp. Season salmon by lightly coating the meat in olive oil, salt, pepper, and dill. Bake for about 20 minutes.

The resulting fish will still be very soft and moist and will retain its gorgeous bright orange color. In any event, low heat cooking, similar to sous-vide cooking, will ensure that your fish will not overcook into a sad, dry version of what it once was.