Seafood is usually something I indulge in when I go out to eat. I would love to eat it more often but I simply can’t stand the smell it leaves in my kitchen. This month, as part of The Secret Recipe Club, I was assigned the adorable blog It’s Yummy to My Tummy. My goal in participating in The Secret Recipe Club is to break away from my normal menu rotation. I found a recipe that Heather created for salmon and decided to embrace the aroma of seafood and take on the challenge.
The only change I made to the recipe was to add in some crushed pistachios to two of the four fillets. I like the crunch that the pistachios bring to the dish.
Of course, no seafood dish would be complete without fresh lemons. Please make sure to use fresh lemons for the juice in this recipe. Bottled lemon juice just doesn’t compare to the flavor of fresh lemon juice.
Garlic Dill Salmon
4 6-8 ounce salmon fillets (with skin on)
1/2 of a lemon, juiced (about 4 or 5 tbsp)
2-3 tsp dill
2 tsp prepared minced garlic
1 tsp lemon pepper seasoning
3-4 tbsp butter, melted
2 tablespoons crushed pistachios (optional)
salt/pepper for seasoning
Melt butter. Stir in lemon juice, dill, garlic, and seasonings together. Add in pistachios if desired. Brush the buttery mixture on the top of the salmon fillets.
ON THE GRILL
Preheat grill. Once grill has warmed up to medium heat (about 300-325), place salmon fillets, skin side down on the grill. Do not turn the salmon fillets until they are almost done, at least 5-7 minutes or until they start to look more opaque. That last flip of the salmon only lasts for a few seconds, as you want it on long enough just enough to give you a nice grill mark on top. If using meat thermometer, salmon usually cooks to about 145 degrees for well done.
IN THE STOVE
Preheat the oven to 475 degrees F. Place ¼ cup white wine at the bottom of a baking dish. Place the salmon in the baking dish. Brush the mixture on the top of the salmon fillets. Roast for about 12-15 minutes, depending on thickness.
Yields: 4 servings