From the pantry: Dill

Dill, a herb native to the Mediterranean region, is unique since both its leaves and seeds are used for flavouring. The French use dill seeds to flavour cakes and pastries. In this edition, our expert chef uses dill in a salmon-based dish, while the winning reader recipe features dill in a salad vinaigrette.

Baked salmon with mustard-dill sauce(Photo: Vidya Subramanian/ Hindustan Times)

Baked salmon with mustard-dill sauce

Recipe by: Chef Rakhee Vaswani, chef and TV show host

Serves: Two

Time: 20 minutes

Ingredients

* Salmon: 150g

* Olive oil: 3 tbsp

* Sill (chopped): 1/4th cup

* Dijon mustard: 1/4th tsp

* Fresh cream: 2 tbsp

* Stock: 2 tbsp

* Garlic: 1 tsp

* White wine vinegar: 1 tbsp

* Salt and pepper to taste

Method

* Season the salmon with salt and pepper, drizzle olive oil and bake in a pre-heated oven at 160 degrees for 5-7 minutes.

* Saute onion and garlic in olive oil.

* Add white wine vinegar and stock, and cook till the sauce thickens.

* Add mustard and fresh cream.

* Add the freshly chopped dill.

* Serve the baked fish with a side of mashed potatoes.

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Winning reader recipe: Lemon Dill Vinaigrette

Recipe by :Rashika Vazirani

Serves: Two

Time: 15 minutes

Ingredients

* Carrots (skinned): 100g

* Radish: 100g

* Dill leaves: 50g

* Lemon Juice: 50ml

* Lemon zest: 2g

* Olive oil: 50ml

* Salt and pepper: to taste

* Sesame seeds (toasted): 10g

Method

* Peel the carrots and radish into ribbons. Place them in ice-cold water until ready to use.

* For the vinaigrette, mix dill leaves, lemon juice, lemon zest, salt and pepper in a medium bowl and whisk to combine.

* Slowly drizzle in oil, whisking continuously, until completely incorporated. Check the seasoning.

* In a bowl, add the peeled vegetables and pour in the dressing. Toss lightly. Sprinkle toasted sesame seeds and serve.

For the next edition of From The Pantry, email us recipes made using strawberry (send a photo of your dish, a photo of yourself, along with your name, address and contact number) at 48hours@hindustantimes.com. The best recipe wins an exciting prize.