Easy Tastebud Delights
7.04 Edition (July 4, 2007)
Easy Recipes
45 minutes+
Hi Everyone and Happy Fourth of July Wednesday to you!
I'm going to try something new for a few days. I have many side dish recipes that I'd like to contribute to the newsletter, so each day I will be adding a side dish recipe to accompany the main dish. Let me know what you think of this concept and if there is enough interest, I will continue with the matching.
Dill is an herb that I love to use, especially in the summer. Last year the plants wouldn't take in my garden so we had to buy it, this year we have LOTS! I am so happy to be able to go out to the garden and snip off the amount I want. This recipe sounds so delicious! Dill and Fish just go so nicely together. Enjoy!
I'm going to try something new for a few days. I have many side dish recipes that I'd like to contribute to the newsletter, so each day I will be adding a side dish recipe to accompany the main dish. Let me know what you think of this concept and if there is enough interest, I will continue with the matching.
Dill is an herb that I love to use, especially in the summer. Last year the plants wouldn't take in my garden so we had to buy it, this year we have LOTS! I am so happy to be able to go out to the garden and snip off the amount I want. This recipe sounds so delicious! Dill and Fish just go so nicely together. Enjoy!
Grilled Salmon with Dill Sauce
1 (1-1/2 lb.) salmon fillet, cut into 6 pieces
1 tbsp. olive oil
1/2 tsp. dried dill, plus 1/4 cup chopped fresh dill
1/4 tsp. fresh cracked black pepper
1 cup chicken broth
1 tbsp. cornstarch
1 tbsp. Dijon mustard
1/3 cup evaporated milk
2 tsp. lemon juice
1. Preheat grill. Place salmon on large piece of heavy-duty foil. Brush both sides with oil and sprinkle with 1/2 tsp. dill and pepper. Fold foil over top and seal tightly.
2. Grill salmon 4 inches from medium heat for 20 minutes or until fish flakes easily then tested with a fork. Do not overcook.
3. Meanwhile combine broth, cornstarch, mustard, evaporated milk, lemon juice and fresh dill in a small saucepan; mix well. Cook, stirring, over medium heat until thickened.
4. Place salmon on serving plates. Spoon sauce over top.
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serve with steamed broccoli and:
Crusty Potato Wedges
8 scrubbed red potatoes
1 tbsp. Dijon mustard
1-1/2 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. minced garlic
1. Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic in a large bowl. Mix well.
2. Add potatoes to bowl; toss until coated well with mustard mixture.
3. Spread potato wedges in a single layer in prepared baking dish, without crowding the wedges.
4. Bake potato wedges for 10 minutes, turning once. Bake for 10 more minutes until tender and crusty.
Prep. Time: 10 minutes
Cooking Time: 20 minutes
-------1 (1-1/2 lb.) salmon fillet, cut into 6 pieces
1 tbsp. olive oil
1/2 tsp. dried dill, plus 1/4 cup chopped fresh dill
1/4 tsp. fresh cracked black pepper
1 cup chicken broth
1 tbsp. cornstarch
1 tbsp. Dijon mustard
1/3 cup evaporated milk
2 tsp. lemon juice
1. Preheat grill. Place salmon on large piece of heavy-duty foil. Brush both sides with oil and sprinkle with 1/2 tsp. dill and pepper. Fold foil over top and seal tightly.
2. Grill salmon 4 inches from medium heat for 20 minutes or until fish flakes easily then tested with a fork. Do not overcook.
3. Meanwhile combine broth, cornstarch, mustard, evaporated milk, lemon juice and fresh dill in a small saucepan; mix well. Cook, stirring, over medium heat until thickened.
4. Place salmon on serving plates. Spoon sauce over top.
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serve with steamed broccoli and:
Crusty Potato Wedges
8 scrubbed red potatoes
1 tbsp. Dijon mustard
1-1/2 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. minced garlic
1. Preheat oven to 400 degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic in a large bowl. Mix well.
2. Add potatoes to bowl; toss until coated well with mustard mixture.
3. Spread potato wedges in a single layer in prepared baking dish, without crowding the wedges.
4. Bake potato wedges for 10 minutes, turning once. Bake for 10 more minutes until tender and crusty.
Prep. Time: 10 minutes
Cooking Time: 20 minutes
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.
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