Can’t resist also passing along this recipe that I ran into at cooking.nytimes.com. This one makes use of dill, corn, cherry tomatoes from this week’s box. Maybe you also have green beans leftover, or tucked into the freezer. Bonus: you can bake it wrapped in foil packages on the grill. The combo with the coconut milk sounds divine.
Ingredients:
1 (2-pound) salmon fillet (skin on or off) 2 tablespoons plus 1 teaspoon olive oil Coarse kosher salt (such as Morton) and black pepper 1 cup unsweetened coconut cream or coconut milk 2 tablespoons dark brown sugar 1 tablespoon sherry vinegar 1 teaspoon Dijon mustard 1 lemon 1 cup chopped fresh dill 8 ounces green beans, trimmed and halved crosswise 1 cup fresh corn kernels (from 1 to 2 ears corn) 1 pint cherry tomatoes, lightly crushed open or sliced into halves
Preparation:
Serves 4 – 6
Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in ½ cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining ½ cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
TIP: Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.