Posted by Tastefully Simple on June 3, 2016
Summertime. It’s calling your name.
Oh, I know the season doesn’t officially begin for a few more weeks. But if you’re already longing to kick off your shoes, relax on the patio and sip an ice-cold glass of lemonade, well – you and I are definitely going to be friends.
This time of year, nothing sounds better than soaking up the sunshine. Except for maybe one thing: spending less time in the kitchen.
Don’t get me wrong. I actually like cooking. But as the weather gets warmer, we all just have a long list of better things to do. So here’s my secret weapon: the Fix It Fast! 10 Meals & More Collection. Why? It includes delicious products for more than 10 quick dinners – all ready in 30 minutes or less, from start to finish. And that means you have more time for everything else, from t-ball to swimming lessons to just hanging out in the backyard in your flip-flops.
(And don’t you deserve more time in your flip-flops? I think you do.)
In fact, this breezy collection features everything from teriyaki burgers to chicken wraps, along with today’s recipe – Grilled Salmon with Lemon Dill Sauce. With the bright flavors of lemon, fresh dill and sweet honey, this salmon is positively succulent – and ready in under 30 minutes. And that, my friend, is a beautiful thing.
Cooking with Collections: How It Works
Did you know that you can save by getting a collection delivered to your doorstep automatically every month with TS to You – complete with gorgeous recipe cards, a grocery list and tips for leftovers? It’s super convenient. And come on: who doesn’t love getting a big box of goodies delivered on their doorstep?
In our house, we’re making two recipes each week from this collection. As a mom of two boys, my life will always be filled with pizza and tacos, but it’s really fun to try a couple new dishes to perk up our weeknight rotation. In fact, here’s what’s posted on the fridge this week:
This Week’s Menu
Monday: Ham and cheese sliders with roasted broccoli
Tuesday: Spaghetti with garlic bread
Wednesday: Grilled Salmon with Dill Sauce with fresh fruit
Thursday: Grilled salmon flatbread pizzas (made with leftovers!)
Friday: Tropical Teriyaki Burgers, chips and veggies
Saturday: Campfire hot dogs and s’mores (yes, s’mores = side dish on weekends!)
Sunday: Chicken enchiladas with black beans
And save a little room … your meal collection always includes dessert!
Bonus Dessert: Mini Blackberry Fruit Pizzas
Since my collection came with Blackberry Bliss™ Cheese Ball Mix, I made these beautiful little fruit pizzas this week. Simply spread the prepared cheese ball onto sugar cookies, and top with fresh blackberries and strawberries. So pretty and perfect for summertime!
What’s on your menu this week? Do you have a favorite recipe from this collection? Post a comment right here, and let us know!
– Jen
Grilled Salmon with Lemon Dill Sauce
Ingredients
- ¼ cup Avocado Oil
- 1 packet Lemon Dill Cheese Ball Mix , divided
- Juice of 1 lemon (2-3 tablespoons)
- 2 tablespoons honey
- 6 (4 ounce) salmon filets
- ¾ cup plain Greek yogurt
- ½ cup chopped cucumber
- 1 tablespoon capers, rinsed and drained, optional
Directions
- Prepare grill to medium heat. In shallow dish, combine Avocado Oil, 2 teaspoons Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and pepper to taste. Whisk to combine. Add salmon; gently toss to coat. Let stand 10 minutes.
- In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix; whisk until well combined. Salt and pepper to taste. Set aside.
- Place salmon on grill, skin-side up. Grill, turning once, 10-12 minutes or until internal temperature reaches 145°F on an instant-read food thermometer. Serve topped with Lemon Dill Sauce.
Makes 6 servings. Serve with Summer Quinoa Salad.
Make Ahead & Freeze: Prepare through step 1; place in a gallon resealable freezer bag. Place remaining Lemon Dill Cheese Ball Mix in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tips and Hints
- After mixing up your marinade, place it in a gallon resealable freezer bag, add salmon filets and seal tightly. While your filets are marinating, turn the bag 2-3 times. It’s a great way to ensure all of your salmon is coated evenly.
- Want to show off those beautiful grill marks? Instead of serving Lemon Dill Sauce on top of your salmon, spoon it onto your plates and place the grilled filets on top. (If you have kiddos or picky eaters in your house though, you can also serve it on the side.)
- Serve with summery side dishes, like fresh fruit and quinoa or wild rice. Grilled veggies would also be delicious.
- Six salmon filets equals, well, a lot of salmon. If you have leftovers like we did, use hearty chunks of grilled salmon for pitas, wraps or even flatbread pizza for dinner the next night. Top with crisp greens, and drizzle with any remaining sauce.