So, if you’re like me, you buy a bunch of dill for a recipe, use the little amount needed (a little goes a long way) and then stare at and smell it’s enticing aroma wondering what you are going to do with the rest of it. Well, here are two suggestions:
3-4 salmon fillets
3/4 cup orange juice (wash and zest before squeezing)
1/4 cup of lemon juice (wash and zest before squeezing)
1/4 cup lime juice (same as the other fruits!)
3 cloves of garlic, chopped finely
1/4 tsp salt
1/4 tsp pepper
1 TBSP chopped dill
1. Wash salmon and pat dry. Set aside.
2. Combine about a teaspoon of the zest from the orange, lemon and lime.
3. Add the juice from each of the fruits.
4. Mix together in a small bowl or Pyrex liquid measuring cup.
5. Add garlic, dill, salt and pepper.
6. Whisk well.
7. Place fillets in a glass dish, skin side down.
8. Pour citrus marinade over the fish and cover with saran wrap.
9. Let marinate in the refrigerator for 2-3 hours.
1. Preheat oven to 375.
2. Remove dish from the fridge to let it warm up a bit.
3. Pour out about half of the marinade.
4. Bake for 15-17 minutes.
I served it with rice (made with chicken stock, not water for extra flavor) and steamed broccoli. YUMMY! and HEALTHY!
Here is another one:
2 1/4 cups chicken broth (or stock)
1 cup uncooked white rice (I prefer Carolina)
1/4 tsp. extra virgin olive oil
1 tsp. lemon juice
1/2 tsp lemon zest
2 teaspoons chopped fresh dill
1. In small sauce pan, heat chicken broth with olive oil until it comes to a boil.
2. Add rice and cook for about 25 minutes.
3. When warm, add lemon zest, juice and dill.
4. Mix well and serve. Enjoy!
This is a picture of the salmon with the rice on the bottom and steamed broccoli on top. A new favorite dinner for us!