Growing up, our mom always made a chicken and veggie soup with dill. Recently we were at a restaurant where we both ordered salmon. We both instantly said that it reminded us of flavors of our mom’s cooking—we recognized the dill immediately!) and we knew we had to make Dill the next Culinary Corner spice–especially after you told us you loved it in our Skinny Egg Salad Sandwiches –thank you! 🙂 🙂
Dill is also known as dill weed and is made of the green leaves from the dill plant and has an aromatic and pleasant smell with a warm taste. It’s in the parsley family and if you’ve used it before, you realize that it’s one of those flavors that seems to lose it’s’ flavor quickly, so we recommend that if you buy it fresh and, use it right away. It’s great in eggs, soups and with meats and fishes and you’ve likely had it in a potato, egg or tuna salad. It’s popular in Mediterranean dishes and Eastern Europe (probably a reason our mom was throwing it in her soup–she learned from her Eastern European mom!)
Pssst…if you’re not a fan of dill or are looking for other of our salmon recipes check out our Buffalo Salmon and Soy Ginger Salmon or our Dijon Salmon Cakes!
Dill’s Health Benefits—Two of Our Faves:
• Thanks to it’s’ volatile oils it helps neutralize certain carcinogens, such as the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators.
• It helps protect the body against oxidized molecules that damage it. (Yet another way that dill fights against cancer!)
So if you don’t already have dill weed in your kitchen, next time you go to the grocery store pick some up so you can whip up this Lemon Dill Salmon!!
Lemon Dill Salmon
Serves: 2
Ingredients
2 salmon fillets (3 oz. each)
Oil in a spray jar (we put our own oil in a spray container and recommend this)
2 Tbsp fat free Greek yogurt or sour cream
2 tsp dill weed, dried or 2-1/2 Tbsp chopped fresh dill
1 1/2 tsp lemon juice
Directions
1. To make the dill weed sauce, stir yogurt (or sour cream), lemon juice and dill until well-mixed. Refrigerate until salmon is prepared.
2.To cook the salmon fillet; heat up the grill or broiler. Once heated, spray moderately with oil.
3. Cook salmon steaks until flaky and lightly brown, flipping only once.
4.Remove fillet from grill once done. Pour dill sauce on top, spreading evenly between both salmon fillets.
5. Enjoy!!
Nutrition Facts: 140 calories, 3 g fat, 0 g saturated fat, 62 mg sodium, 2 g carbs, 0 g fiber, 0 g sugar, 17 g protein
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- 2 salmon fillets (3 oz. each)
- Oil in a spray jar (we put our own oil in a spray container and recommend this)
- 2 Tbsp fat free Greek yogurt or sour cream
- 2 tsp dill weed, dried or 2-1/2 Tbsp chopped fresh dill
- 1½ tsp lemon juice
- To make the dill weed sauce, stir yogurt (or sour cream), lemon juice and dill until well-mixed. Refrigerate until salmon is prepared.
- To cook the salmon fillet; heat up the grill or broiler. Once heated, spray moderately with oil.
- Cook salmon steaks until flaky and lightly brown, flipping only once.
- Remove fillet from grill once done. Pour dill sauce on top, spreading evenly between both salmon fillets.
- Enjoy!!