Whole Living Daily

The One Cookbook You Need This Fall, Plus What to Make for Dinner Tonight

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As the associate food editor of Whole Living, I have a lot of cookbook galleys cross my desk each week. Every so often there's one that truly embodies the spirit of food and cooking that we foster here at the magazine. So I was delighted to hear about our mag's former food editor (when it was called Body + Soul), Ying Chang Compestine's, brand new Ying's Best One-Dish Meals (Sellers Publishing), available now.

The collection of 50-plus recipes is divided among chapters like "Meals in a Wok" and "Meals in a Pot" and includes delicious, globally inspired ideas like Spicy Edamame-Bean Stew and Pan-Seared Salmon with Lemon-Dill Yogurt Sauce, which you can make tonight for dinner because Ying has shared the recipe with us below!

Her simple, thoughtful approach to wholesome food is refreshing. Her book is sure to make for a delicious fall in your kitchen.

Pan-Seared Salmon with Lemon Dill
Serves 4

1 cup plain soy or regular yogurt
2 Tbsp chopped fresh dill weed
2 tsp lemon zest
1 Tbsp extra-virgin olive oil
1 Tbsp butter
4 (4-oz) skinless salmon fillets
1 Tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
Salt and pepper, to taste

In a medium bowl, combine yogurt, dill, lemon zest, and oil. Mix well and set aside.

In a large sauté pan, melt butter on medium-high heat. Add salmon fillets and sear for about 3 minutes. Turn fillets over and cook for about 3 more minutes, or until salmon flakes with a fork. Place fish on a warm serving plate.

Heat oil and sauté garlic until fragrant. Add vegetables and sauté until heated through. Season with salt and pepper.

To serve, arrange vegetables around salmon fillets and spoon yogurt sauce over fillets. Serve warm with couscous.

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