Salmon Ala Tandy Pro
Yield
2 servingsPrep
10 minCook
20 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon steaks
1-1 1/2 inch thick |
*
|
| ½ | each |
lemon
juice only |
|
| 4 | tablespoons |
butter
or margarine, melted |
|
| 2 | tablespoons |
dill weed
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
salmon steaks
1-1 1/2 inch thick |
*
|
| 0.5 | each |
lemon
juice only |
|
| 6E+1 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
dill weed
ground |
|
Directions
Rinse the salmon well, and place in a glass bowl.
Juice the lemon over the fish and refrigerate for one half hour or so.
Meanwhile, melt the butter or margarine and add the dill weed.
Prepare a hot BBQ fire and grease the rack with non-stick spray.
Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 minutes or grill. If you grill, usually grill 4 min. per side.
