When it comes to salmon, I'm pretty much the only one in our family who enjoys a good salmon steak on the grill.
Now that it is grilling season, it's easy to grill a steak for Gary and make myself a salmon steak. He enjoys his grilled steak and I enjoy my salmon -- we're both happy.
Grilled Salmon Steak with Lemon Dill Sauce
2 salmon steak fillets
1/2 cup vegetable oil
1/2 cup lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Place salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Lemon Dill sauce.
Lemon Dill Sauce
1/4 cup butter, softened
1 tablespoon lemon juice
1 tablespoon honey
1 small clove garlic, minced
1/2 teaspoon finely grated lemon peel
1/8 teaspoon crushed red pepper flakes
Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1 inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon.
Salmon Dill Sauce
1/2 cup sour cream
1 tablespoon plus 1 1/2 teaspoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.
Delicious Breaded Pork Chops
1 cup crushed crackers
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
2 tablespoons milk
2 pounds pork chops
1/4 cup olive oil
Preheat oven to 300 degrees. Line a baking sheet with aluminum foil; set aside. In a shallow dish, combine crackers, garlic salt and onion salt. In another shallow dish, whisk together eggs and milk. Dip pork chops into egg mixture then dredge in cracker mixture, coating evenly. Fry pork chops in oil on medium heat until browned on both sides, turning once. Remove and drain. Place chops on baking sheet and bake for 30 minutes to cook through.
Easy Twice Bakes
4 large potatoes
1/2 cup milk
2 tablespoons parmesan cheese
2/3 cup sour cream
1 teaspoon season salt
Scrub potatoes. Prick with a fork. Bake until potatoes are done when poked with a fork. Remove from oven and let set for a few minutes while preparing the potato mixture. Cut potatoes in half lengthwise and scoop out potato and mix with remaining ingredients. Mash until smooth and blended. Spoon mixture into potato halves. If desired, top with grated cheese or bacon bits. Microwave on high until cheese melts.
GARY'S TIP: When transferring food to a freezer bag, slip a freezer bag inside a clean coffee can and fold the resealable opening over the edge of the can to hold the bag open. Fill the bag and seal. The bags lay flat taking up less space in the freezer than containers.
FOOD FOR THOUGHT: Friends are like houseplants. They require regular care.
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