Lightly salt and pepper salmon
Toss green beans with a little olive oil, salt, and pepper

I use a small grill pan for both. Put the salmon skin side down on the grill pan and grill covered until done. I usually try to cook it slowly without flipping. When it’s done grill the green beans until a little brown but still somewhat crisp. My grill pan is small so I toss and turn them some.

For the Dill sauce:
6-8 oz of plain nonfat greek yogurt
1 tbsp mayo
a tsp to tbsp of horseradish depending on taste.
fresh dill is best but dried will work too. I start with a tbsp and see how it tastes.
a little salt and freshly cracked pepper

This is good on any kind of fish and even on the green beans. Will keep about a week in the refrigerator.


This is tasty meal that was easy to fix and was not too heavy for those hotter summer cruising days, A glass of wine and maybe some olive oil to dip the bread in and you have a great meal!



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