Dilled Lemon Salmon

We’ve been getting a lot of dill lately in our CSA box and can’t use it fast enough. I need to find a great sauce or something similar to make a ton of it and freeze it before it goes bad. Any suggestions out there?

In any case, this was a great, easy, healthy recipe to use up some of our dill. I’ve found that it goes really well with salmon and so it’s become a great go-to way to use it up. We served this with our delicious kale-potato cakes and sauteed zucchini and summer squash (with toasted sliced almonds and grated Parmesan — my new fave way to eat zucchini!). A great summer dinner!

Dilled Lemon Salmon

Serves: 4
Recipe courtesy Cooking Light

4 salmon fillets
1 tablespoon lemon zest
1 tablespoon chopped dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup light mayonnaise
2 tablespoons chopped dill weed
1 chopped scallion
1 tablespoon lemon juice
1 tablespoon water

1. Remove broiler pan and rack from oven. Heat to 425. Coat rack with nonstick spray. Place salmon, skin side down, on rack.

2. Mix zest and dill with salt and pepper. Rub over salmon. Bake 10 minutes or until cooked through.

3. In processor, pulse mayo, dill, scallion, lemon juice, and water to blend. Serve with salmon.

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~ by spontaneoustruth on September 2, 2010.

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