From Erin Scott’s gorgeous Yummy Supper Cookbook, a recipe for grilled salmon, fennel, and corn on the cob with dill butter.
Recipes for a Chilly Summer
According to the calendar, we’re right in the middle of August, though any sensory assessment would tell you it’s late September. It’s been a mild summer in Charlottesville, with only a handful of days where temperatures topped the 90 degree mark. And ever since we ticked over into the month of August, fall has been in the air. Tiny acorns are already dropping, dogwood leaves are tinged with red, while many of the tulip poplars, birch, and black walnut trees have already yellowed and lost most of their leaves. The cicadas, typically deafening in the southern summer, never really reached full force. Instead, there’s the quiet hum of crickets.
No matter the time of year, I love how the changing seasons capture our attention. Shifts in scent and atmosphere, breaks in routine, suddenly searching out shorts or wool socks or a jacket – I relish all the little things that comprise the movement from one season to another, and few are as powerful as that from summer to fall.
As we prepare to switch over to stews or leafy greens, I’m so glad to have Erin Scott‘s new book, Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore, in hand. Erin’s book is packed with incredibly beautiful pictures and delicious seasonal recipes, but it has something else, too: a sense of family and good food meant to be eaten together. Her recipes are both elegant and unfussy. Each page of the book is so inviting and delicious, after reading it, I felt as though we’d shared a meal. And in a way, we have. A dish from her family table, now served at mine, a friend from California I’ve never met in person, now right here in my Virginia kitchen.
Yummy Supper Cookbook
It was tough to select a dish to feature from my already dog eared copy of Yummy Supper, but with summer coming quickly to an end, something grilled seemed fitting, so Brian and I decided on Erin’s recipe for grilled salmon and fennel with dill butter. She offers a stovetop/oven version of the recipe too, but the lure of the flame was hard to deny. So we grilled salmon fillets and fennel bulbs, along with a bit of corn, and slathered everything in a subtly herbaceous dill butter. Big glasses of vinho verde were poured, with water for the girls, and we dug in to a late summer feast to remember.
From Erin Scott's gorgeous Yummy Supper Cookbook, a recipe for grilled salmon, fennel, and corn on the cob with dill butter.
- 4 tablespoons butter , softened or grated
- 1 tablespoon minced fresh dill
- 1 teaspoon grated lemon zest
- pinch sea salt
- 4 ears corn , partially shucked so that just a layer or two of the husk remains
- 1 1/4 pounds wild Pacific salmon , cut into 3/4-inch thick fillets
- 2 medium bulbs fennel , trimmed with core intact, and sliced vertically into 1/4-inch thick slices
- 1 teaspoon minced dill
- 2 lemons , one sliced into rounds and one into wedges
- sea salt and pepper to taste
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Make dill butter ahead of time by mixing the herbs, zest, and sea salt into softened butter. (If you’re in a hurry, grate butter and then add the mix ins.) Gather butter mixture into a small round, wrap in parchment or the leftover butter paper, and refrigerate.
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Prepare a hot grill.
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Shuck most of the corn husks, but leave one or two layers of husk intact. This allows for optimal smokiness, while also sealing in some of the corn’s moisture. If you have time, fill a sink with cold water and soak the corn ahead of time.
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When coals are ready, spread them out.
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Cook corn first, grilling for 3 minutes each on four sides. (Basically, grill for 3 minutes, turn a quarter rotation, grill for 3 minutes, and so on.)
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Next, grill salmon and fennel. Salmon should be grilled over hot coals for 2 – 3 minutes a side. (For a less rare cut, cook both sides, and then move over indirect heat until desired doneness is reached). The fennel will vary, but aim for 3 minutes per side and pull when the edges of the fennel have caramelized. Somewhere in there, we also added the lemon slices, grilled for a minute or two per side.
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To serve, arrange grilled fennel on a large platter, finish with a generous squeeze of lemon juice, sea salt and pepper, and the teaspoon of minced dill. Set grilled salmon on top of the fennel, and add a big pat of dill butter to each of the fillets. Shuck the grilled corn, halve the cobs, and then dot with dill butter and a generous sprinkle of sea salt. Serve immediately.
Disclosure: Rodale Books sent me a free copy of Yummy Supper, and I am so happy to be able to share my review of the book here. As always, all opinions are my own.
One of my favorite summer to fall meals is a gratin made of summer squash, thinly sliced potatoes, tomato, fresh herbs and cheese. Simple and delicious!
Hi Vanessa,
That sounds divine! Totally adding that recipe to my list. Thanks for dropping by!
One of my favorite summer to fall meals is ratatouille! And, I’d love a chance to get my hands on that lovely cookbook. Thx!
Hi Rebecca, That’s so funny because I totally served this very dish with a little leftover ratatouille. It’s such a good dish with which to bridge the seasons. Thanks for commenting!
Looks absolutely tantalizing!
Thanks Aimee!
Ratatouille with crusty bread or an antipasti with fresh figs, roasted autumn veg, nuts and an assortment of cheeses. A red wine to accompany either is a must as well!
Yum! Heather, those roasted vegetables and figs sound fantastic! And three cheers to plenty of red wine.
We just decided to make grilled pizza tonight– which just so happens to be a fantastic summer-to-fall dinner. You can put whatever veggies are in season on as a topping, and you get that summery smoky grill flavor without having to spend too long shivering by the grill when the fall evenings get chilly!
Hi Meghan, You know, I still don’t have the guts to try and grill a pizza. What’s my problem? I so agree that pizza is an excellent seasonal bridge –– such a great idea! Maybe I’ll brave up and give it a shot soon.
I didn’t have a favorite summer to fall recipe but now this grilled salmon and corn might be it.
Hi Gee, Sounds good to me! Thanks for stopping by!
This looks fantastic! A favorite summer to fall meal of ours is fresh homemade pasta and veggies!
Hi Natasha, That sounds perfect! I’ve got a nice tin of anchovies I’m planning to toss with some pasta and veggies later in the week.
My favorite summer to fall meal would be chili! I love all the variations you can make, it’s so easy and I’ve never had one fail. I made chocolate chili yesterday and even my son, who’s a very picky eater, loved it 🙂
Hi Lien, Oh my gosh, chocolate chili? I so need to try that. (In fact, just picked up a lot of dry beans, so I’m ready to give this tasty-sounding take on chili a try.)
This salad looks phenomenal! I’ve fallen in love with grilled fennel this summer and can’t get enough of it. My favorite summer to fall meal is chanterelle pie with fresh green salad. It makes me excited for all the fall mushrooms!
Hi Sini, Chanterelle pie? Swoooooooon. Sounds perfect.
I’m not sure if I have a favorite fall meal, but I adore grilling eggplant this time of year! I’m thinking a grilled pork kebab with grilled skewers of zucchini, eggplant and tomatoes with some curry spices sounds good.
Hi Christina, That sounds like such a hearty meal! We’re getting lots of eggplant in our CSA these days –– I’ll have to take it for a spin on the grill soon.
I plan on trying my hand at this on Sunday, and it may be my new favourite fall meal. However, I also love any typed of acorn squash. The taste and smells always really help me to embrace fall!
Hi Amy, If you do end up making it, I’d love to hear your thoughts. And yes to acorn squash. I’m not quite ready for the squash times just yet, but it really is a perfect fall food.
that corn and butter :))
my favorite summer to fall recipe is plum dumplings.
Plum dumplings? They sound incredible. I like the way you think, Alexandra! Thanks for stopping by!
that book looks amazing!
Anything with fresh tomatoes – I love them with feta cheese and a drizzle of olive oil. Yum!
Fresh tomatoes all the way! Thanks for entering the giveaway, Patricia.
ANYTHING with butternut squash. Bring on the Fall!
Hi Ashley, I’m almost there, but I’ll need a few more steamy pool days before I can commit. After that, butternut squash all the way!
I love your recipe for roasted tomato pizza – I use my bounty of cherry tomatoes and it’s the perfect mash-up of summer and fall. Want this book (and this recipe of yours is gorgeous)!
Hi Sheri, That’s awesome! The last time I tried to make that pizza, I ruined the crust by using the wrong kind of flour. But, that pizza is totally my go-to in-between recipe. I am thrilled that you like it!!!
This time of year I love to grill vegetables like squash on the BBQ, so wonderful in salads or as a side with some olive oil and S&P.
Hi Samantha, Roasted veg salad sounds fantastic. Definitely a great way to bridge the seasons.
I have to go with grilled pizza, eaten in the garden where most of its toppings grow! Tomatoes, greens, onions… Too bad we’re not growing mushrooms in our plot! There is something magical about tossing something you just picked onto a scorching round of homemade dough and breathing in the crisp air.
Hi Bradley, I mentioned this above too, but I have never grilled a pizza. Since I’m obviously missing out, I’m going to make it an 11th hour addition to my summer bucket list. Thanks for the inspiration!
My family loves corn chowder as the summer winds to a close. This morning a friend and I went raspberry picking, and on the way home we stumbled upon a farmer’s stand selling fresh corn…I couldn’t resist!
Hi Rachel, Yum! Good summer corn is so good. I’ve been stockpiling fish and corn for a chowder recipe later in the week. Can’t wait!
I loved grilled chicken with vegetables and halloum cheese!
Hi Jenna, Wow! That sounds delicious. I love haloumi!
I live by the coast, so fresh, locally caught shrimp are amazing! I sauté onions and chopped jalapeños, then add cumin, chili powder and garlic. Once cooked down a bit, in go the shrimp with butter and enough lime juice to make a good sauce. Delicious over rice, noodles, on its own…. Yum!
Hi Rachel, Can I come over? Please? That meal sounds nothing short of epic.
Making paella on the charcoal grill! We made it last night with seafood, chicken thighs and chorizo.
What? Nelle, I bet the smoky deliciousness of that dish is off the hook.
Looks delicious. Love doing planked King Salmon w/ dill butter, fresh arugula salad dressed with Kalamata olive oil & shaved Pecorino and grilled potato salad. The cookbook looks amazing! Good luck everyone!
Hi Jaime, Yum!!!! This recipe was the first time I tried the butter and salmon combo, and I was really thrilled with the depth of flavor. Can’t wait to give your take a try!
Corn chowder is a favourite summer-to-fall meal. There is still wonderfully delicious corn in Ontario in the early fall – perfect for a warm and comforting soup.
This dish is positively stunning! I need to get my hands on that beautiful cookbook!
Fabulous…..the combo of Fennel & Salmon. Thanks girl sharing
I love this! So gorgeous.
Thanks Jill! I’m thrilled you like the recipe! (And I hope you’ll check out Erin’s book, it’s really jam packed with great stuff.)
I LOVE corn! I could eat it everyday! Definitely need to try this recipe out!