Who doesn’t love a delightful home made meal with salmon and garlic-rosemary potatoes? Despite the length of our “to-make” list of recipes, we couldn’t leave this dish out of our “Cooking with Friends” episode.
We made this portion of our menu in courtesy of our love of salmon (well, just Betty & Eydie love it)  and another excuse to use the fresh rosemary growing in Eydie’s backyard. Tip of the day: Eydie told us to put the fresh rosemary in our shower for a heavenly, relaxing experience. We have not tried it yet, but we have a feeling she is right which means somehow her rosemary will disappear pretty soon. : )
Here are our two fantastic recipes for a gratifying home made cuisine!

Main Dish: Lemon-Dill Salmon Steaks

  • 1/3 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp dried dill weed
  • ½ tsp salt
  • ¼ tsp white pepper
  • 4 med salmon steaks

In a flat baking dish or food storage bag combine the lemon juice, olive oil, dill, salt and pepper.  Add the salmon and turn to coast all sides.  Cover or seal tightly and marinate in the refrigerator for 20 minutes to 2 hrs.

Rotate the salmon in the flat standard basket for 15-20 min or until just cooked through.

Side Item: Garlic-Rosemary Potato Halves

  • 3 medium russet potatoes, cut in half length-wise
  • 2 tbsp olive oil
  • 1 tsp minced fresh rosemary
  • Salt & pepper to taste

Place potatoes in deep basket.  Stir together the olive oil, garlic and rosemary.  Brush on the cut surface of the potatoes.  Sprinkle with salt and pepper.  Rotate the potatoes for 45 minutes or until tender when pierced.  Brush with any remaining oil and serve.