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COOKING WITH THE SNAP: Grilled Salmon

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Grilled Salmon

1 Salmon filet approximately 1 lb.
Olive oil
Dill weed, dried
Old bay seasoning or other seafood seasoning
Salt and Pepper to taste
Lemon wedges

Heat grill to medium, medium-high heat. I use a grill pan and line it with aluminum foil to make clean-up easier and grill flare-ups less.

Place salmon fillet on aluminum lined grill pan. Drizzle with a little olive oil. Sprinkle with dill, seafood seasoning and salt and pepper.

Don’t over use salt because your seasoning may also contain salt.

Grill on medium to medium-high heat for approximately 8 minutes per side or until fish flakes easily with fork or reaches 145 degrees F. Remove fish and enjoy.

From the Kitchen of Lori Ivey