Grilled Salmon
This salmon recipe works for both whole sides of salmon as well as pre-cut filets. The recipe includes instructions for both grilling and baking. WW Blue: 0 pts
Ingredients
-whole side of salmon
-garlic salt
-3 lemons sliced thinly into rounds
Directions
- Pre-heat grill to 400 degrees OR pre-heat oven to 400 degrees
- Place salmon on a large piece of tin foil with 2-3 inches extra space on each side. Roll up the sides of the foil around the salmon to prevent any of the juices from spilling during cooking. If baking line baking sheet with foil.
- Sprinkle salmon generously with garlic salt.
- Lay lemon slices on top of salmon covering as much as possible without overlapping.
- Set onto direct heat for 18-20 minutes until it reaches an internal temperature of 145 OR bake in oven for 18 minutes.
- Allow to cool for a few minutes and remove lemons.
- Serve and enjoy.
Summer Lentil Salad
Make this dish ahead of time and allow to meld on the counter while the rest of dinner cooks. The veggies in this recipe can be substituted for any fresh vegetables you have on hand, this is a great recipe to use up odds and ends leftover in your veggie drawer! WW Blue: 0 pts
Ingredients
-2 cups uncooked green lentils
-1/2 cup diced cucumber
-1 diced orange bell pepper
-2 green onions chopped (both green and white parts)
-1 diced zucchini
-1 shallot finely diced
-2-4 dashes of Worcestershire sauce
-1 TBS Dijon mustard
-1/4 cup red wine vinegar
Directions
- place lentils into medium sauce pan. Cover lentils with 1 1/2 inches of water. Bring mixture to a boil. Once boiling, cover pot and reduce heat to a simmer for 20-25 minutes or until lentils are al-dente. Transfer to a large bowl and allow to cool slightly.
- Dressing: In a small bowl mix together the shallot, Worcestershire sauce, Dijon mustard, and red wine vinegar.
- Add the dressing and chopped vegetables to the lentil mixture. Stir and let stand at room temperature until ready to eat.
Pierce Family Cookbook 