Dill weed adds a fresh counterpoint to the heavy, smoky flavor of just about any grilled fish.
• 4 small salmon steaks
• 2 tablespoons olive oil
• 2 teaspoons dill weed
• 1 lemon, quartered
1. Preheat the broiler or grill.
2. Rinse the salmon and pat dry. Mix the oil and dill weed in a small bowl and rub two-thirds of the mixture over the steaks. Grill, turning once, until cooked through.
3. Carefully transfer the steaks to a warm platter, drizzle the remaining olive oil over the fish, and serve with the lemon.
Cornelia Carlson grows herbs in Valley Center, California, and is the author of(Berkley Books, 1996).
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