Dilled N Grilled Salmon

Dilled N Grilled Salmon with Green Beans and Wild Rice….I want to say I owe this one to my in-laws, Rick & Phyllis Boudreau! I think I remember them making us some salmon years ago and topping it with Jimmy’s Dill Dip…from there, we threw together this meal. Mmm mmm mmm…SO GOOD! And I’m not going to kid you, this is one of Ryan’s specialties…I leave most of the salmon grilling to him!

Ryan and I started preparing this meal several years ago and always look forward to this light but flavorful dinner. It is so fast and easy to whip up after a long day at work…and yet leaves you feeling like you enjoyed a restaurant-quality meal! If you like salmon and you don’t mind grilling, try it this summer. You’ll love it for all those same reasons! 🙂

DILLED N GRILLED SALMON w/ Green Beans and Wild Rice

Serves 4

1 box of Uncle Bens Wild Rice (Fast cook recipe; prepare as indicated on box)
1 lb Green Beans, trimmed on each ends
2 tbsp Extra Light Olive Oil
2 tbsp EVOO
Salt and Pepper
4 Salmon filets, size of your preference (in this case, we used 5oz filets for a lighter meal)
2 Small Jimmy’s Dill Dips (individual serving sizes)

To start this meal, you’ll want to preheat your grill to 400 degrees, trim green beans, and begin boiling 2 pots of water (one for the rice and one for the beans). While the grill preheats, begin to prepare the rice as indicated on the package.

Once the grill has preheated to 400 degrees, brush grill with 2 tbsp Extra Light Olive Oil to prevent the salmon from sticking. With the skin on the salmon, brush top of filet with a thin layer of Jimmy’s Dill Dip. Place the filets on the grill, skin side down for ~7 minutes. (Grilling time will vary based on your likeness.)

At ~7 minutes, flip the salmon and remove the skin. Continue to grill for ~7 minutes on that side.

While the salmon is grilling those last 3 minutes, drop beans into boiling water. Boil for a brief 3 minutes and drain. Put beans back into warm pot, drizzle with 2 tbsp EVOO. Season with Salt & Pepper.