When you have a garden and can grow some of your own food,  the produce tastes great and has additional benefits. For example in this recipe for salmon,  I include the pollen from dill that has overgrown. Dill pollen has that the distinctive dill flavor but with a softer floral accent. You can buy dill pollen in speciality stores,  but it is hard to find and expensive. But if you grow dill at home, you have abundant pollen that comes on later in season. I found morels at the market. Morels are flavorful, meaty mushrooms that pair beautifully with salmon. In this recipe, I used salmon from the Columbia river in Washington.

4 pc of 4 oz salmon fillets

3 tbsp of chopped dill pollen

5 tbsp olive oil

salt and pepper

2 cups of morels cut in half

1/2 cup of fresh garbanzo beans blanched

3 shallots sliced

2 garlic cloves minced

1/2 cup of cognac (if you don't have cognac, use marsala, sherry, or whisky)

1/2 cup of beef stock

1/3 cup of cream

1 tbsp of chopped fresh thyme and oregano

1 tbsp of butter

1 tbsp of olive oil

salt and pepper

3 red radish julienned

1/2 cup of celery leaves

2 tbsp of capers

1/2 meyer lemon zested and juiced

1 tbsp of olive oil

For the mushrooms, add butter and oil to medium hot saute pan. Add shallots, morels, and a pinch of salt and saute for 4 minutes. Add minced garlic and saute for 1 minute. Deglaze the pan with cognac and flambe being careful of the flame. Continue cooking until the cognac is about gone. Add beef stock and reduce until to half. Add the cream and garbanzo beans. Cook for about 2 minutes until the sauce is has thickened slightly. Finish with salt, pepper, and herbs.

For the salmon, pour 2 tbsp of olive oil on the top of the fillets. Then season the top with salt and dill pollen. In a saute pan on medium low heat add the remaining olive oil. Place the salmon seasoned side down into the pan. Season the bottom of the fillet which is facing up with salt and pepper. In order not to burn the pollen, cook the fillets slowly on low heat for about 3 minutes on each side.  Cook for another 2 to 3 minutes or until the fillets have reached  a medium temperature.

For the radishes put the ingredients in a bowl and toss. To plate, spoon mushroom compote onto the plate. Place the salmon on top and finish with the radish salad.