What the DILL do I do now?

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:

Lemon-Dill-Citrus Salmon


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!

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Here is another one:


Lemon-Dill Rice


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!

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This is a picture of the salmon with the rice on the bottom and steamed broccoli on top.  A new favorite dinner for us!

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