I am so lucky to know that not only am I saved by his life, but my parents, siblings, and wonderful husband-to-be have all been rescued by Christ Jesus. I pray he will use us to share his glorious love with many more.
While musing on such lovely and hopeful truths, one must be feasting on something divine. So, I made grilled salmon for Easter Dinner. The best thing about this dish, apart from it being delicious, is it takes mere minutes to concoct.
Grilled Salmon with Dill Sauce
8 salmon fillets, thawed
4 cloves of garlic
1/4 cup of olive oil
1 tablespoons sea salt
1 tablespoon black pepper
1 cup of plain yogurt (for a creamier sauce use greek yogurt or sour cream… I try to be fair and rotate the three options.)
1 clove garlic, chopped
1 tablespoon dried dill
Prep Time: 25 minutes
Yields: 8 servings
First, slice 4 cloves of garlic into thin, diagonal slices.
Then, lay a large piece of foil on a platter. Center four fillets on the foil. Drizzle half the oil olive and half of the garlic over the fillets. Sprinkle with salt and pepper. Grab another sheet of foil and dress the remaining four fillets similarly in olive oil, garlic, salt, and pepper.
Fold up the ends and sides of your foil sheets to create little grilling packets.
Have your cutie grill them at a high heat for about 20 minutes, or until fish is pink and flakey.
Like so. If you don’t have a grill, place a sheet of foil on a cookie sheet. Dress the fish and broil on high for 8-12 minutes.
While your baby’s working outside, whip up the sauce. Put yogurt or sour cream in a small dish. Roll that lemon around, cut it in half, and squeeze juice into the yogurt. Add the dried dill and garlic. Stir until well mixed.
Finally, enjoy your meal out on the patio with lots of family, side dishes, and laughter. I hope that you and yours had a wonderful easter dinner.
P.S. And thank you so much for all the comments. I hadn’t been on the blog in a few days and this morning I relished reading each and every one of them. 🙂