Samuel’s Salmon Dinner

I bought salmon on Saturday thinking we would have it for Sunday dinner by that didn’t happen. We ended up going to an organ concert and just eating leftovers. So I decided to make salmon tonight (Monday). First I made a rice pilaf from the Better Homes and Gardens cookbook.
3/4 cups long grain rice toasted in 1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/4 cup chopped celery
Sautéed in 1 Tablespoon butter
Add the toasted rice along with:
1 1/2 teaspoon bouillon granules
Dash of pepper
1 1/2 cups water
Bring to a boil and then lower the temperature to a simmer. Cover and simmer for 15-20 minutes. Crumble up 2 pieces of well cooked bacon and stir into the rice.

Then I made some salmon using Amber friend Holland’s recipe.
Salmon with Garlic, Lemon, and Dill
Serves 4
1 lb. salmon filet
2 T. olive oil
Garlic, minced, to taste
Sea salt and freshly-cracked pepper, to taste
Fresh dill, chopped, to taste
Lemon slices
Preheat oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the olive oil and garlic and spread evenly over the top of the fish. Season with sea salt, pepper
and dill. Layer with lemon slices. Place skin side down on the prepared baking sheet.
Bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with
additional lemon slices if desired. Serve immediately.
Recipe from For the Love of Cooking.
Holland’s notes
The original recipe calls for 2 t. butter and 1 t. olive oil instead of 2 T. olive oil. Using all olive oil instead
worked just great. I used 2 T. because 3 t. wasn’t enough.
The original recipe calls for 1 t. garlic, minced, but I definitely used way more than that. I’d say at least 4 t.
We used packaged salmon filets from Costco. They were great!

And then I steam some broccoli. Here are the pictures!


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