"Omelet" > wrote in message
news
> Fixed it a day early as today is also dad's 77th birthday. :-)
>
Happy Birthday to your dad! And Happy Father's Day to all!

> Grilled Salmon Fillet with dill and lemon:
>
> http://i40.tinypic.com/2088s9g.jpg
>
It sure looks wonderful!

Like you, I am not a huge fan of salmon. I do love salmon patties made from
<gasp> canned salmon, but the fillets are (IMHO) highly overrated (not to
mention expensive). I prefer cod, flounder, heck, even catfish fillets to
salmon. But hey, if your dad enjoyed the meal that's what counts!

> 24 oz. Salmon Fillet
> 1/4 cup dry vermouth
> juice from 1 large lemon
>
> 1 tbs. dried lemon peel
> 1 tbs. dried dill weed
> 1/4 tsp black pepper
> 1 thinly sliced lime
>
> Mix lemon juice and vermouth and pour over salmon fillet in a shallow
> dish. Sprinkle the dill weed, lemon peel and black pepper over the fish
> and then layer the lime slices over that.
>
> Cover fairly tightly with plastic wrap and place in the refrigerator to
> marinate
> for about 2 to 4 hours.
>
Did you know lemon and lime juice will actually "cook" fish when left to
marinate that long?

> Sauce:
>
> Mix:
>
> 1/4 cup dry vermouth
> Juice from one lemon
> 1 bunch of thinly sliced scallions/green onions (pre-cooked)
> 2 tbs. dill pickle relish
> 2 tsp. dried dill weed
> 1 cup sour cream
>
> Mix well and let sit in the refrigerator until the fish is done.
>
> Remove salmon from marinade (try to keep the lime layer intact) and
> grill for 5 minutes.
>
> I use an electric grill that closes so cooks top and bottom at the same
> time.
>
The Hamilton Beach one? Much like the original George Foreman "grill", IIRC
I gave mine away during the move.

> Re-heat sauce by microwaving for 3 minutes, and layer over the salmon.
>
> Sides for this in the pic were steamed veggies with lemon pepper
> including
> pattypan squash, sliced carrots and broccoli, and the background was
> peeled,
> sliced and steamed yam.
>
> http://i40.tinypic.com/2088s9g.jpg
> --
> Peace! Om
>
Looks tasty! I'll take a serving of the squash, the broccoli and the yam
(which is actually a sweet potato unless it was imported.)

Jill