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Spring Already Here; Celebrate The Season

Marie Simmons Los Angeles Times Service

Every year I celebrate the arrival of spring with a meal of salmon, asparagus and strawberries, accompanied by a bunch of daffodils.

This year, the menu is quick and traditional, featuring the flavors of dill and lemon. The salmon is simply broiled, and the asparagus is steamed and served with a wonderful sauce of chopped egg, lemon juice, dill and capers.

There are pan-browned new potatoes on the side, and the strawberries are easy - eaten plain, right off their stems.

Broiled Salmon Steaks with Dill and Lemon

4 salmon steaks (about 8 ounces each)

Salt, freshly ground black pepper

2 tablespoons snipped fresh dill

2 tablespoons fresh lemon juice

Preheat broiler. Arrange salmon on broiler pan. Sprinkle generously with salt and pepper and 1 tablespoon dill and 1 tablespoon lemon juice. Broil until lightly browned.

Carefully turn steaks with wide spatula and season other side with salt, pepper and remaining dill and lemon juice. Broil until lightly browned and cooked through (about 8 minutes total cooking time, depending on intensity of heat).

Yield: 4 servings.

Asparagus with Hard-Cooked Egg Sauce

1 bunch (about 1 pound) fresh asparagus, washed and trimmed

Salt

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon cold water

1 tablespoon snipped fresh dill

1 small garlic clove, crushed

Freshly ground black pepper

1 warm hard-cooked egg, finely chopped

1/2 tablespoon capers, rinsed and patted dry

Fill large wide skillet with about 1 inch of water. Bring to boil. Add asparagus and dash salt. Reduce heat to low. Cover and cook until asparagus is just tender, 5 to 6 minutes. Drain. Arrange on large platter.

Combine olive oil, lemon juice, water, dill, garlic, 1/2 teaspoon salt and pepper to taste in small bowl. Whisk to blend. Stir in chopped egg and capers. Spoon over asparagus and serve at room temperature.

Yield: 4 servings.

Skillet-Browned New Potatoes

2 tablespoons extra-virgin olive oil

2 pounds small red new potatoes, rinsed and quartered

1 garlic clove, crushed

2 tablespoons chopped parsley

Salt, freshly ground black pepper

Heat oil in nonstick skillet until hot enough to sizzle a piece of potato. Add potatoes and saute over medium-high heat, turning them often, until evenly browned. Cover and cook over low heat until tender, about 5 minutes longer.

Add garlic and parsley and toss to coat. Sprinkle with salt and pepper before serving.

Yield: 4 servings.