Herbs Gone Wild - Dill

My herbs are going to seed and making lovely flowers, but we are still enjoying the fresh flavors of this crazy herb abundance.  Our family is renewing visas for the Solomon Islands, and we've just finished the last physical exam and eye appointment.  One of the things we learned is that Aaron's cholesterol is high, so we're looking for ways to tailor our eating habits to his needs.  And using herbs is a bonus! (Both recipes adapted from "Taste of Home Diabetes Family Friendly Cookbook".)

Salmon with Lemon-Dill Butter

Serves two

2 salmon fillets (4 oz each)

5 teaspoons butter, melted

3/4 teaspoon lemon juice

1/2 teaspoon grated lemon peel

12 teaspoon snipped fresh dill

Place salmon skin side down on a broiler pan.  Combine the butter, lemon juice, lemon peel and dill.  Brush one-third of mixture over salmon.  Broil 3-4 inches from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

My girls are used to really fresh fish when we live in the Solomon Islands, so both of them were a little bit iffy about trying salmon from a bag that we didn't have to clean ourselves.  They loved it.  And I loved the ease of preparing this fish.

Summer Vegetable Salad

Six Servings

1 cup fresh cauliflower

1 cup chopped carrots

1 cup sliced red onion

1 cup halved grape tomatoes

1 cup chopped zucchini

3 tablespoons cider vinegar

2 tablespoons olive oil

1 teaspoon dill weed

1/2 teaspoon salt

1/2 teaspoon ground mustard

2 cloves of garlic, minced

1/4 teaspoon pepper

In a large bowl, combine the cauliflower, carrots, onion, tomatoes, and zucchini.  In a small bowl, whisk the remaining ingredients.  Pour over vegetables and toss to coat.  Cover and refrigerate for at least 2 hours, stirring occasionally.  Serve with a slotted spoon.