Grilled Salmon with Lemon and Dill
Ah, the joys of pregnancy! I remember when my belly resembled a watermelon more than any human anatomy, and my cravings were all over the place. One day, I'd be yearning for pickles dipped in peanut butter, and the next, I'd be repulsed by the mere sight of chocolate (blasphemy, I know!). But amidst all the hormonal roller coasters and the unsolicited belly rubs from strangers, there was one constant craving: Grilled Salmon with Lemon and Dill.
You see, not only was this dish a lifesaver for satisfying my taste buds, but it also came to the rescue when I was diagnosed with gestational diabetes. The challenge of finding meals that were both delectable and diabetes-friendly seemed daunting. But this salmon recipe? It was like the universe's way of saying, "Hey, I got you!" It's light, zesty, and packed with flavors that even my unpredictable pregnancy palate couldn't resist. Plus, the omega-3 fatty acids were a bonus for both me and my little bun in the oven. So, for all you expecting mamas out there navigating the maze of gestational diabetes, I present to you this delightful dish. It's more than just a recipe; it's a story of love, cravings, and a touch of culinary genius during my pregnancy journey. Dive in and let your taste buds celebrate!
- 4 salmon fillets (about 6 ounces each)
- 2 tbsp olive oil
- 1 lemon (zested and sliced)
- 2 tbsp fresh dill (finely chopped)
- Salt and pepper (to taste)
- 1 clove garlic (minced (optional))
Preparation: Begin by preparing all your ingredients. Wash the salmon fillets and pat them dry with a paper towel. Finely chop the fresh dill and set it aside. Zest the lemon and then slice it into thin rounds.
Marinate: In a large bowl, combine the olive oil, lemon zest, chopped dill, minced garlic (if using), salt, and pepper. Mix well. Add the salmon fillets to the bowl and ensure they are well-coated with the marinade. Let them sit for about 10 minutes.
Preheat Grill: While the salmon is marinating, preheat your grill to medium-high heat. If you're using a grill pan, place it on the stove over medium-high heat.
Grill the Salmon: Once the grill is hot, place the salmon fillets skin-side down. Cook for about 5-6 minutes on each side or until the salmon easily flakes with a fork. Halfway through grilling, place the lemon slices on top of each fillet.
Note: The cooking time may vary based on the thickness of the salmon fillets and the type of grill used. The recommended internal temperature for cooked salmon is 145°F (62.8°C). Using a food thermometer, you can insert it into the thickest part of the salmon fillet to ensure it has reached this temperature. This ensures that the salmon is cooked to a safe level while still retaining its moisture and flakiness.
Serve: Once cooked, remove the salmon from the grill and place it on serving plates. Garnish with additional fresh dill and lemon slices if desired.
Storage
- Cool: Allow salmon to reach room temperature.
- Package: Place in an airtight container or wrap in aluminum foil/plastic wrap.
- Store: Refrigerate if consuming within 2 days
