Broiled Dill Salmon

  • 1/4 C melted butter or olive oil
  • 1 t lemon juice
  • 1/2 t salt
  • 1 1/2 t fresh dill, chopped
  • 1/16 t red pepper
  • 2 pounds salmon, cut 1 inch thick

Place melted butter, lemon juice, salt, dill, and red pepper in  small bowl and stir to combine.  Preheat broiler.  Place salmon on lightly greased pan and brush with half of the seasoned butter.  Broil, 5 inches from source of heat, 8 minutes.  Turn heat to 400  degrees, close oven, and bake an additional 8 minutes.  Brush with remaining butter blend.  Serve. uses twice the butter blend, but we prefer this amount.  We suggest rice and a couple green vegetables alongside.

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Tuna Pasta Salad

  • 9 oz. tortellini pasta, filled with cheese
  • 2 (5 oz.) cans tuna, drained
  • 4 boiled eggs, chopped
  • small onion, chopped
  • 1/2 C relish
  • 1/2 C celery, chopped
  • 1/2 C mayonnaise

Cook pasta according to package directions.  Drain and cool.  Add all other ingredients to pasta.  Chill and serve.  (May substitute chicken for tuna.)


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Salmon Loaf

  • 2 cans Alaskan salmon
  • 3 eggs
  • 1/2 C celery, finely diced
  • 1/2  C sweet onion, finely diced
  • 1/2 C oatmeal
  • 2 T lemon juice
  • 1/2 t salt
  • 1/2 t dried dill weed
  • 1/8 t pepper
  • fresh parsley, chopped (optional)

Remove skin from canned salmon, leaving the bones.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

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