Fresh dill vinaigrette: the herb dressing that makes poached fish worth eating

Dill is one of the more underused herbs in AIP cooking. It is bright, slightly anise-adjacent, and has a particular affinity for fish and cucumbers - it makes both taste more like themselves. This vinaigrette uses fresh dill, not dried, which matters; dried dill is a completely different and significantly less interesting ingredient. Fresh dill is also a source of flavonoids including kaempferol and vicenin, which have documented anti-inflammatory properties in vitro. The dill's volatile aromatic compounds are best expressed fresh, and the olive oil in the dressing carries them onto the food more effectively than a water-based dressing would.

The dressing uses lemon juice as the primary acid with a small amount of apple cider vinegar (replacing the white wine vinegar in the original, which is not AIP-elimination-compliant). The shallot and garlic are used raw and provide a mild heat that balances the sweetness from the honey. A single teaspoon of honey is enough - the dressing should taste bright and herbaceous, not sweet.

This vinaigrette is worth knowing because it is useful in a way most dressings are not: it makes poached fish taste like a deliberate meal. Poached salmon is mild and can be flat; the dill vinaigrette is everything the fish is not, and together they work.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tsp apple cider vinegar (replacing white wine vinegar for AIP)
• 2 tbsp fresh dill, finely chopped (not dried)
• 2 tsp shallot, minced (about 1/2 a small shallot)
• 1 tsp raw honey
• 1 clove garlic, pressed or finely minced
• 1/4 tsp fine sea salt

Yield: About 1/3 cup, dressing 4 to 6 portions of salad or fish.

Method

Combine the lemon juice, apple cider vinegar, minced shallot, garlic, honey, and salt in a small bowl. Whisk to combine and dissolve the honey.

Drizzle in the olive oil while whisking to form a loose emulsion. Stir in the fresh dill.

Taste and adjust - more lemon if it needs brightness, more salt if it tastes flat, a tiny additional drop of honey if the vinegar is too sharp.

The dressing will not stay fully emulsified; whisk or shake before each use.

Note on shallot: Raw shallot can be sharp. If you are sensitive to raw alliums, mince the shallot and let it sit in the lemon juice and ACV for 5 minutes before adding the oil - it softens the edge significantly.

How to use it

• Drizzle over poached salmon over a bed of romaine and cucumber (the original pairing)
• Use as a dressing for a spinach, celery, and avocado salad
• Toss with cold leftover salmon and cucumber for a quick lunch bowl
• Pour over roasted asparagus and leeks as a warm-dish dressing
• Use as a marinade for salmon fillets (coat and refrigerate 1 hour before roasting)
• Stir into mashed white sweet potato for a herbed side

Storage

Refrigerator: up to 4 days in a sealed jar. The dill will darken slightly but the flavor holds. Bring to room temperature before using.

*Adapted from autoimmunewellness.com/poached-salmon-salad-dill-vinaigrette/ by Alaena Haber*