Mother Earth Living

Casual, Carefree Dill: Grilled Salmon

By Cornelia Carlson
June/July 1998
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Serves 4

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 The Practically Meatless Gourmet (Berkley Books, 1996).

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