There’s something magical about food — not just in the way it tastes, but in the stories it carries. Throughout history, herbs and spices have not only enhanced our meals but have also played starring roles in myths, legends, and ancient tales. From Greek nymphs to Scandinavian folk stories, the roots of many culinary staples run deeper than most of us realize.
Take the humble laurel tree, for instance. In ancient Greek mythology, the laurel wasn’t always a plant. She was once a beautiful nymph named Daphne, pursued relentlessly by the god Apollo. Desperate to escape his affections, she pleaded with her father (a river god) to save her — and was transformed into a laurel tree. Apollo, heartbroken but still enamored, adopted the laurel as his sacred symbol, wearing its leaves as a crown of devotion and victory.
Then there’s the olive branch, an emblem of peace across the world. In biblical legend, it was the sign that ended one of the most catastrophic floods in history. After weeks adrift, Noah released a dove to search for dry land. The bird returned with an olive branch in its beak — a hopeful signal that the waters were receding and life could begin anew. Thousands of years later, Picasso would immortalize this ancient symbol in a simple yet powerful drawing of a dove carrying an olive branch, cementing its modern-day meaning.
Even herbs like dill aren’t without their mysteries. We don’t know much about its mythological origins, but a few ancient sources whisper the name Anethus — a boy somehow turned into the delicate, fragrant herb we know today as dill. Back then, dill was prized for its healing properties and was often used to treat ailments ranging from digestion troubles to hiccups.
But my favorite tale of dill comes from a more modern myth — one that a friend from Finland shared with me. In her version, Anethus wasn’t magically transformed into a herb. Instead, he was a young traveler, a seeker of new lands and flavors. He journeyed across ancient lands, finally arriving at a Scandinavian island, where he brought the seeds of dill. The herb thrived in the cool, crisp climate, and over time, it became a culinary soulmate to salmon — a pairing so beloved it’s now a cornerstone of Northern European cuisine. As for Anethus? Well, she believes he stayed — because of love, of course. But that’s a story for another time…
A Taste of Legend: Creamy Dill Salmon with Mashed Potatoes
This recipe is inspired by that very legend — the idea that flavor can travel, evolve, and plant roots in unexpected places. And truly, salmon and dill are a match made in culinary heaven. Rich, buttery salmon with a light, tangy crème fraîche sauce, brightened with lemon and kissed by the gentle green of fresh dill — it’s a dish that feels timeless. And paired with creamy mashed potatoes? Perfection.
Even if you’re not usually a fan of fish, this might just convert you. The sauce is simple yet luxurious, and the mashed potatoes soak up every last drop. Plus, it’s incredibly easy to make — perfect for a weekday dinner that still feels a little bit special.
Ingredients
For the salmon:
- ½ tbsp olive oil
- 1 tbsp butter
- 4 salmon fillets, skin on or off
- Salt and black pepper, to taste
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- ¾ cup (180ml) chicken stock
- ¾ cup (200g) crème fraîche or sour cream
- A generous handful of fresh dill, chopped
- ½ tbsp butter (optional, for a silky finish)
For the mashed potatoes:
- 1kg / 2lb russet potatoes, peeled and chopped into chunks
- 1 tbsp salt, for boiling water
- 3 tbsp butter
- ½ cup (130ml) warm milk
Utensils:
- Frying pan
- Spatula
- Zest grater
- Chopping board
- Knife
- Plate
- Medium to large pot (for potatoes)
- Potato masher or ricer
Instructions
1. Prepare the potatoes:
- Bring a large pot of water to a boil, add the tablespoon of salt and the chopped potatoes.
- Cook for about 15–20 minutes or until fork-tender.
- Drain well and return to the pot. Add the butter and warm milk.
- Mash until smooth and creamy. Season with salt to taste. Cover to keep warm.
2. Cook the salmon:
- Heat the olive oil and 1 tablespoon of butter in a frying pan over medium-high heat.
- Season the salmon with salt and pepper, then sear it (skin-side down if applicable) for 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Make the sauce:
- In the same pan, reduce heat to medium and add the chopped shallot. Sauté for 2–3 minutes until soft.
- Add the garlic and lemon zest, cooking for another minute.
- Pour in the chicken stock and bring to a gentle simmer, scraping up any bits from the bottom of the pan.
- Stir in the crème fraîche and allow the sauce to bubble gently for 2–3 minutes.
- Add the chopped dill and stir through. If you’d like a silkier finish, swirl in the additional half tablespoon of butter.
4. Bring it all together:
- Return the salmon to the pan and spoon the sauce over the fillets. Let everything heat through for another minute.
- Serve each fillet over a bed of mashed potatoes, generously spooning over the sauce.
Optional Garnish:
Top with a bit more fresh dill, a squeeze of lemon juice, or a few lemon slices on the side. If you want to get really Nordic, a side of quick-pickled cucumber wouldn’t go amiss.
So whether you’re here for the recipe or the myth, there’s something timeless about dishes like this — something that speaks to old stories and new tastes. Food, after all, is its own kind of legend.
What’s your favorite food myth, or legendary dish? Share your story — we’d love to hear it.