lemon dill salmon

I tried this recipe for our supper tonight and it was really good. Even dh, who despises garlic, cheerfully ate more than one helping. The boys asked for more as well, so mark this one down as a kid-friendly (and hubby-friendly) food to try! Great with wild rice and a summery vegetable salad, e.g. Greek.

Grilled Salmon with Lemon & Dill

4 salmon steaks or fillets

Marinade:
juice of 1 large lemon or 2 small lemons
1 tsp. lemon zest
2 Tbsp. vegetable oil
1 tsp. dried dill
1 clove garlic, minced

Place salmon in a shallow non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours. Grill salmon directly over medium coals, basting with marinade, for about 4 minutes on each side or until fish flakes easily. Serves 4.

Note: instead of lemon zest, I sliced a lemon into paper thin slices and placed them all over the fillet. Beautiful and delicious!

shrimp and rice

Wild Rice Shrimp Bake

1 6-oz package long grain & wild rice mix
1 lb. uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 4-0z. can mushroom pieces, drained
1/4 cup butter or margarine
1 10-oz can cream of mushroom soup

Prepare rice according to package directions. Saute shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add soup to rice; stir into shrimp mixture. Bake in 2 quart baking dish at 350 degrees for 20-25 minutes or until heated through.