Before the weekend I had the coolest event happen. We sometimes get a late night visitor in the neighborhood and his name is Jake. He is an Australian Shepherd that gets loose from his home and comes from the ranch houses to visit us. After calling his owner to come pick him up, I found out the owner is a bee keeper; just a street over. I was so stoked! Nothing is better then really close local honey during allergy season. He was nice enough to bring us a jar. Just super neat to hear of a bee keeper so close to home!
Memorial weekend is soon to be upon us. Many of you are looking for recipes to share with friends and family when remembering our loved ones. I really want to share a few healthy recipes that I grew up eating on the beach during Memorial Day weekend. Growing up near the ocean, you find that, fish becomes such a great option when grilling. Then you move to Texas and the closest thing to fresh fish is Catfish; it really sucks! I prefer ocean fish or river fish. Mostly, it’s swordfish for me. Although, my oldest teenager loves all styles of fish and has decided to have me prepare every style in different ways for him. This helps everyone else in the family eat healthier, so I am all for it!
Lemons are traditional to the California coastline, in which, that is why we incorporate them into almost every dish with fish. Topping fish with lemon removes some of the fishy taste and will make it more handle-able for most to consume it. When in doubt use lemon. This citrus dill salmon is so pretty!
Citrus Dill Salmon
Yield 4 Servings
- 1 filet of salmon
- 1 to 2 tbsp dill weed (depends on size of filet)
- 2 lemons
- 1 orange
- Salt and cracked pepper
- Lay out two sheets of foil, one larger then the other, placing the smaller one centered on top of the larger piece of foil. Lay salmon filet in the center with skin/scale side down. Top with salt, pepper, and dill weed.
- Slice the first lemon in half and remove seeds with fingers. Squeeze both halves of lemon over the top of the salmon. Slice the other lemon and orange in large rounds and place on top of salmon evenly. Pull sides of foil up and press together sealing the fish inside.
- Place on grill heated to medium to low heat and cook for 30 minutes or until fish starts to separate from skin and changes color. Use spatula to separate fish from skin and serve.
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