Skin-on salmon is helpful as the skin helps hold the fish together after baking but skinless salmon works fine too.
4 (6-ounce) salmon fillets or steaks, preferably skin-on
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter, room temperature
2 teaspoons chopped fresh dill
1 thinly sliced lemon, for garnish
Prep the salmon: Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature. Preheat the oven to 400 degrees.
Make the dill butter: Mix the fresh dill with the butter in a small bowl.
Bake the salmon: Spread 1-2 T olive oil on the fish to coat it. Place the salmon skin side down in a roasting pan. Bake for 12-15 minutes undisturbed (depending on how thick your salmon pieces are). Remove the salmon with a spatula. The salmon should be just cooked through when done.
Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the oven and place on the lemon slices with a spatula. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
2 boneless tilapia fish fillets
1/2- 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons EVOO
3-4 large sprigs fresh thyme
4-6 large green olives with pits
1 large egg
Caesar Salad with Salmon and Oven-Toasted Sourdough Croutons
Makes: 2 Servings
It is rare that my oldest daughter is home and we get to cook together. Yesterday was one of those treats. Together we whipped up a delicious Caesar Salad and turned it into a hearty entree by adding a flakey, pan seared salmon fillet and homemade croutons. The creamy dressing is light and tangy. This is an easy dinner prepared in less than 30 minutes. We enjoyed it out on the back patio. The meal together was heaven on earth!
I love Indian food. The spices in this dish are a fragrant combination of cumin, cardamom, cayenne pepper and mustard seeds. This recipe is courtesy of Blue Apron.
2 Salmon Fillets
½ Cup Harvest Gold Lentils
⅓ Cup Dried Apricots
2 Ounces Spinach
1 Bunch Cilantro
½ Cup Plain Greek Yogurt
2 Tablespoons Ghee* (or clarified butter)
2 Tablespoons Tamarind Concentrate
1 1-Inch Piece Ginger
¼ Cup Lentil Flour (or regular flour works too)
1 Tablespoon Apricot Chutney Spice Blend**
1. Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.
2. Start the dal:
In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add thelentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.
light and healthy, no-cook meal for a warm summer night.
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
2 tsp. snipped fresh dill or 3/4 tsp. dried dill
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
2 cloves fresh garlic, minced (or 1/4 tsp. garlic powder)
1 – 1 1/2 lb. salmon fillet (I like wild-caught sockeye best)
1/4 cup packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings
Place salmon in a glass baking dish (9×13). Sprinkle dill, lemon-pepper, salt and garlic over salmon. Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. Cover and refrigerate for 1 hour or more, turning once. Drain and discard marinade. Place salmon, skin-side down, on a cookie sheet on a heavy duty piece of foil and arrange lemon and onion slices over the top. Grill the salmon on the foil over medium heat for 15-20 minutes or until fish is flakey. Transfer to a serving platter and serve.
Yields 6 servings
Recipe inspired by Taste of Home reader Lisa Kivirist
This is a great appetizer for a summer BBQ…never any leftovers!
Lemon Grilled Shrimp
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste