Salmon with Lemon & Dill

When my parents were in town recently, we went to one of my mom's favorite restaurants along the waterfront. I had pan seared parmesan crusted pork chops that were to die for, and the rest of my family tried a wide variety of fish and seafood dishes.

I've never been a fan of fish. I wish I could say it was for sentimental or conscience-related reasons (I can't eat what I study! That would be WRONG!), but that's not it. I just can't stand the taste. I hate the fishy taste that comes along with fish.

So, as I sit, savoring the lemon aioli that came along with the parmesan crusted waffle fries that I sweet talked the waitress into bringing with my pan seared porkchops, The Guy is cajoling me to try his fish. Then my dad joins in. My mom just looks at me, like, "See? It's not just me telling you you should eat different things." After a bit of resisting, I finally gave in, less to try something new and more to get them to knock it off and leave me to my aioli.

So, I tried The Guy's ahi tuna. It was...ok. It wasn't too fishy, but it still had a faint flavor of fish, enough that my nose scrunched up a bit. Then I tried my dad's salmon...and it was pretty good. Very clean, very fresh, no fishy taste at all. At that point, I promised Mike we would get salmon next time we went to the butcher's market.

As it's new recipe week, it only seemed right to try out the salmon filets this week. The Guy had some suggestions on how it should be marinaded, so between him, a few recipe pointers on line, and how hypnotic the fresh dill at the farmer's market smelled, a new recipe was born.

Salmon with Lemon and Dill

Ingredients:

2 4-6oz salmon filets, skin removed

2 tbsp Promise Light Spread, melted

1 tbsp extra virgin olive oil

1 tbsp white wine

1/4 cup fresh lemon juice

1 tsp grated lemon peel

3 cloves garlic, minced

2 tbsp fresh dill, minced

1/2 tsp red pepper flakes

Directions:

1.) Whisk together marinade ingredients in a mixing bowl. Place salmon filets in plastic bag and pour marinade over them. Seal bag and toss and turn into filets are throughly coated. Refridgerate for 12 hours.

2.) Remove salmon filets from bag. Wrap filets individually in tin foil and place on a hot grill. Grill for fifteen minutes, flipping occasionally, then remove from heat. Unwrap and serve immediately.

We served ours with Archer Farms Lemon, Thyme and Black Pepper Couscous (you can find it at any SuperTarget in the grocery section) and roasted asparagus.

I enjoyed this recipe. The salmon did not have a fishy taste to it at all - it was very clean and very fresh. I loved the lemon, garlic, and dill together, though next time, I think I will add an additional tbsp of dill to the marinade, or sprinkle the filets with fresh dill before wrapping and grilling, to add a little more punch.