My family, whose home base is in California, is taking a little vacation this summer to visit me and the East Coast! I cannot wait to see them and also, I cannot wait for them to see the culture-rich beauty that is the East Coast. I have been working endlessly to book their flights and lodging, and put together an itinerary for their 8-day excursion. As you probably already know, I am a planning and organizing fiend, so really, I have been enjoying every single moment of this.
Although we’ve traveled internationally, none of the four in my family have been to the East Coast! They are in for such a treat.
We haven’t been on a big family vacation together – just the five of us – since I was in high school. This trip is long overdue. I couldn’t help but wonder if this would be the last trip we would ever take together…I mean, just the five of us. We’re all older now, with our own lives, and soon, we’ll go on our own family vacations.
The irony of family vacations, especially when multiple young kids are involved, is that they can be stressful! Someone will probably cry, or throw a tantrum about not getting the overpriced toy at the gift shop. At least, that was the case in my family. But no matter how stressful some moments of the vacation may have been or how upset we might have gotten at one point, we loved spending that time together as a family. We always brought the best memories and inside jokes (that still crack us up today) home with us – the best souvenirs I could ever ask for. I must admit that adolescent Connie would not have said the same thing. She probably would have gone for the 3-foot Minnie Mouse plush doll at Disneyland instead.
Since they’ll be on my turf, I figured I should capitalize on the situation and make them dinner for a change. I don’t want to spend a lot of our valuable time together preparing a meal, so I came up with a dish that is quick, easy, and incredibly delicious.
Every one in my family loves salmon, so for this recipe, I pan-fried some filets. What makes this dish special is the sauce. The sauce is a spicy wasabi dill sauce made with prepared horseradish, sour cream, yogurt, and lemon juice. This cool, creamy sauce with a kick goes so well with the crispy, fried salmon. It’s so perfect for a weeknight meal, especially when time is scarce, or in my case, when time should be spent hanging out with family.
- 1½ pounds (about 2 filets) salmon
- freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 4 tablespoons plain Greek yogurt
- 4 tablespoons sour cream
- 1½ teaspoons prepared horseradish
- 1½ teaspoons wasabi paste
- 2 teaspoons lemon juice
- 1 to 1½ teaspoons fresh dill, chopped
- Season both sides of the salmon with some salt and pepper. Line a plate with a paper towel.
- In a large skilled, heat up the olive oil over medium-high heat.
- When the oil is hot, place the salmon in the skillet, skin side up. Cook until crispy and brown, about 4 minutes. Cook the other side until the skin is crispy, about 3 to 4 minutes. Plate over the paper towel to soak up the oil.
- In a small bowl, mix together all the ingredients until incorporated. Serve on top or on the side of the salmon.