Grilled Salmon with Pasta & Caprese Salads

Happy Friday!

I hope you all have a fun and relaxing weekend ahead of you! 
Last weekend Kendra and I had dinner on Memorial day at Judy and Katie’s apartment. On the menu was: Grilled salmon, caprese salad (I  know, it’s becoming a bit excessive), pasta salad, sangria, and deviled eggs.
The caprese salad was made with burrata cheese this time instead of regular mozzarella (burrata is a cream centered mozzarella). I highly recommend this substitution if you feel like experimenting with different kinds of cheeses!
Anyways, we knew grilled salmon was on the menu but further details as to how it was being prepared were vague. My favorite way, however, is grilled salmon with dill and lemon. Now, I love salmon so I was up for it no matter how it was cooked… but you can only imagine my excitement when I arrived to find that this dish was what was being prepared!
Salmon is really very easy to make. It’s another one of those meals that is not only a crowd pleaser, but impressive and requires little attention (are you starting to see a theme among all of my meals?) 
The fish cooks in 15-19 minutes depending on the size and thickness of the fillet, and you can practically “set it and forget it”. 
Also, what I like about cooking with really any fish is that it’s rather versatile. Virtually any seasonings or flavor combinations will work! 
Salmon with Dill and Lemon:
Salmon (ask at the fish counter how much you should purchase for the amount of people you are feeding, they will tell you exactly how much you will need)
Fresh dill
Fresh lemon, halved: one side for juice, one side thinly sliced. (1 is probably enough for 4 servings.)
Dill Tzatsiki (this is a Greek yogurt dip that you can find this in the produce section or the refrigerated dips section!)
I usually let my salmon marinate in the lemon juice, this step, although recommended, is optional and you can add the lemon juice before cooking. 
Spray aluminum foil with cooking spray. Add the marinated salmon, skin side down. 
Fold the sides of the aluminum to create a bit of a wall.
If you did not marinate, squeeze half of the lemon on top of the fish now.
Lightly coat the entire exposed layer with the fresh dill.
Optional: spread a thin layer of Tzatsiki.
Layer the thinly sliced lemon on top, so that no fish is really exposed.
Squeeze the aluminum tight, but not closed.
Cook under broiler or in closed grill until desired doneness. About 15-19 minutes. Test by cutting the middle slightly and assessing the pink color; it should be a pretty dull pink.
Serve immediately with dill tzatsiki on the side.

What are your weekend plans? I’m going to a bbq tonight with a bunch of friends!
What’s your favorite fish, and how do you like it prepared? See above!
Grilled Salmon with Pasta & Caprese Salads

2 thoughts on “Grilled Salmon with Pasta & Caprese Salads

  1. Katherine Welch says:

    I LOVE salmon cannot get enough. Worst part about is everyone in my family dislikes fish so it leaves me hanging and I haven't had a chance to make if for myself at school (mainly because I am afraid to buy it and then mess up cooking it!) But this recipe looks great I will have to get my grandmother to try it with me sometime soon! My only plans for the weekend are working and then driving back to CT.

Leave a Reply