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



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)


Lemon Chicken and Rice

Lemon Chicken and Rice

Lemon Chicken and Rice

This recipe was in the Sunday Newspaper in June, 2013.  It’s for Lemon Chicken and Rice and it’s from a local blogger.

                 Catherine Pappas                                                                            Amityville, New York


Lemon Chicken and Rice Recipe


Lemon Chicken and Rice

For the chicken:   ½ tsp. salt

½ tsp. black pepper

½ tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. paprika

1 tsp. brown sugar

1 lemon zest and juice

2 lbs. boneless, skinless chicken breast

For the sauce:   3 Tbsp. olive oil

3 cloves garlic, chopped

2 lemon, zest and juice

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. red pepper flakes

¼ to ½ cup chopped fresh Italian parsley

To finish the dish:   Olive oil for sautéing

6 cups cooked white rice

Combine spices, brown sugar, lemon zest and juice in a large bowl.  Slice breast across the grain into ¼ to ½-inch slices.  Toss the chicken in the marinade and cover bowl tightly with plastic wrap or transfer contents to resealable plastic bag.  Marinate, refrigerated, for one hour or up to overnight.

Sauce:  Heat half the olive oil in a small frying pan with the chopped garlic until garlic is fragrant and slightly golden.  In a small bowl combine garlic and oil with remaining sauce ingredients.

Finishing: Film a large (10 to 12 inch) skillet with olive oil over medium heat.  Sauté chicken slices until golden and cooked through, about 2 to 3 minutes on each side depending on thickness.  Do not crowd the pan; work in batches, adding more oil as needed.

Arrange the cooked chicken on top of the white rice.  Drizzle on the sauce and serve.     4-6 servings


(Recipe for Lemon Chicken and Rice was in Newsday, Sunday, June 16, 2013; by Catherine Pappas)