Ingredients
30 servings
Lemons
5.0
whole
Olive Oil
0.5
cup(s)
Baguette
2.0
whole
Pepper (to taste)
1.0
tablespoon(s)
Salt (to taste)
1.0
tablespoon(s)
La Croix/ Soda
30.0
can(s)
White Wine (750 ml)
5.0
bottle(s)
Red Wine (750 ml)
5.0
bottle(s)
Beer - Seltzer
60.0
can(s)
Olive Oil
1.0
cup(s)
Salmon (Wild Sockeye)
11.0
pound(s)
Rice Pilaf
1.0
box(es)
Salmon seasoning
4.0
tablespoon(s)
Butter
0.25
cup(s)
dill (fresh)
1.0
bunch(es)
broccoli
1.0
bag(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
OPTION 1: Drizzle oil on foil, place salmon in tin foil with fresh dill, lemon and pads of butter.
OPTION 2: Good for no charcoal - drizzle olive oil over salmon and coat with salmon seasoning. Either pan fry on griddle OR grill over coals.
Make rice pilaf according to box instructions. Use the minute rice/quinoa for gluten free.
Steam Broccoli
Prep salad.
Cook Salmon on the grill about 15-20 minutes depending on the heat of the coals and thickness of salmon. You can open the pouch to see if its done, but not over done!
Serve with rice and salad and lemon wedge.