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Date product posted
Mon May 30, 2005
Used for grilling Salmon (BBQ or oven broiler) to baste on while cooking.. or.. as a sauce at the table for salmon loaf. Also as a dressing on Salmon Salad (Salmon on bed of romaine).
One stick butter (1/4 lb)
1 Tbsp fresh chopped dill (no stems)
1/4 cup cider vinegar
1-2 Tsp Splenda (powder not packets)
1-2 drops liquid smoke (only if broiling in oven)
How To Prepare:
Nuke butter till melted, mix in dill, vinegar and Splenda in that order
Re-nuke if it begins to harden from ading cool ingredients The Vinegar/Splenda are LC alternatives for traditional lemon juice dill butter. Cider vinegar has a fruitier flavor w/o adding significant carbs. Brush regularly on Salmon while cooking to add golden crust. If on grill a few drops on the fire (then closed lid) make a nice smoke. Drizzle some on when serving.
Number of Servings:
4 or so depending on salmon size
Carbs per serving - include all nutritional information if known:
less than 1
Effort (Easy, Average, Difficult):
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