The combination of lemon and dill is a perfect pairing. It’s a classic with seafood, but it also does wonders to perk up chicken and vegetables. This is one marinade that ought to be in every cook’s repertoire.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ¼ | CUP EXTRA-VIRGIN OLIVE OIL |
| 1 | TABLESPOON PLUS 1 TEASPOON GRATED LEMON ZEST |
| 2 | TABLESPOONS FRESHLY SQUEEZED LEMON JUICE |
| 2 | GARLIC CLOVES, MINCED |
| 2 | TABLESPOONS MINCED FRESH DILL FRONDS |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, lemon zest, lemon juice, garlic, and dill into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts (marinated 2 hours to overnight), fish fillets (especially salmon), shrimp, or sea scallops (marinated 20 to 45 minutes), or vegetables (marinated 30 minutes to 1 hour), grilled or broiled
GRILLED SALMON FILLETS
FOR 4 SERVINGS, add 4 skinned, boneless salmon fillets (6 to 8 ounces each) to the Dill-Lemon Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the fillets from the marinade and pat dry with paper towels. Grill the fillets on an oiled grill grate over direct high heat until medium-rare, 8 to 10 minutes (or until the desired doneness), turning once. The fillets will barely begin to flake when they are medium-rare. Tent the fillets with foil and let rest for 5 to 10 minutes before serving.
Serve the salmon fillets over pasta primavera or with any starch and seasonal vegetable you’d like.