Lemony Grilled Salmon Fillets with Dill Sauce

Lemony Grilled Salmon Fillets with Dill Sauce

Lemony Grilled Salmon Fillets with Dill Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon.  A touch of dill adds a fresh, clean finish.

                April Lane                                                                           Greeneville, Tennessee

 

Lemony Grilled Salmon Fillets with Dill Sauce Recipe

 

Lemony Grilled Salmon Fillets with Dill Sauce

2 medium lemons

4 salmon fillets (6 oz. each)

Lemony-Dill Sauce:           1 ½ tsp. cornstarch

½ cup water

1/3 cup lemon juice

4 tsp. butter

3 lemon slices, quartered

1 Tbsp. snipped fresh dill

¼ tsp. salt

1/8 tsp. dried chervil

Dash cayenne pepper

 

Trim both ends from each lemons; cut lemons into thick slices.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill salmon and lemon slices, covered, over high heat or broil 3-4 inch from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

For sauce:  In a small saucepan, combine the cornstarch, water and lemon juice; add butter.  Cook and stir over medium heat, until thickened and bubbly.  Remove from the heat; stir in quartered lemon slices and seasonings.  Serve with salmon and grilled lemon slices.         4 servings (3/4 cup sauce)

 

(Recipe for Lemony Grilled Salmon Fillets with Dill Sauce was on www.tasteofhome.com, 2014)

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Chili Stew

Chili Stew

Chili Stew

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick zippy stew is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans.  Chili powder and green chilies season it just right.  * This recipe is Diabetic Friendly! *

           Amy Short                                                                                           Lesage, West Virginia

 

Chili Stew Recipe

Chili Stew

1 lb. ground beef

1 medium onion, chopped

1 small green pepper, chopped

2 cans (16 oz. each) hot chili beans, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (14 ½ oz.) diced tomatoes with garlic and onion

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies

2 Tbsp. chili powder

½ tsp. Salt

 

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer PINK; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.         10 servings

 

(Recipe for Chili Stew was on www.tasteofhome.com, 2014)

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