Lemon Dill

Lemon Dill: Aromatic dill complemented by the tang of lemon and Dijon mustard make this a light and flavorful grilling sauce.

 

Contains: Water, Sugar, Dijon Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, White Wine, Guar Gum, Citric & Tartaric Acids, Sugar, Turmeric, Spices), Rice Vinegar, Canola and/or Soybean Oil, Dillweed & Dillweed Oil, Lemon Juice Concentrate, Tapioca Starch, Lemon Peel, Soybean Lecithin, Spice Extract, Xanthan Gum.

 

 


Health, Wellness and Nutrition:

  • All Natural
  • Gluten Free
  • Vegan
Lemon Dill

  • Bacon Wrapped Chicken

    Serves 4

    Ingredients

    • 12  pieces diced chicken, 1X1
    • 12 slices bacon
    • 1 t olive oil
    • 12 tooth picks

    Directions

    1. Preheat oven to 350.
    2. Cook the bacon until you render some of the fat but not so well you cannot roll it with the chicken, then blot the bacon.
    3. Trim the chicken pieces and toss them in some Lemon Dill sauce.
    4. Carefully, wrap each chicken piece with the bacon and then skewer so the bacon will stay fixed during cooking and service. Place on an olive oiled baking sheet.
    5. Bake in a 350 oven until the chicken is done.  Remove to a nice serving platter.

  • Maine Shrimp Salad

    Serves 4

    Ingredients

    • 1 lb Maine shrimp, raw, fresh or thawed
    • 2 tomatos, sliced, thinly
    • 1 head Romaine leaves, trimmed
    • ½ Bermuda onion, paper thin slices
    • 2 avocados, sliced
    • 3 T chives, sliced
    • Sprinkled cracked pepper
    • 4  salad plates, chilled

    Directions

    1. Cook the Maine shrimp in boiling salted water for 45 seconds, rinse immediately in ice water, then drain.
    2. Neatly arrange the romaine on the salad plates.
    3. Arrange the tomatoes, then the avocado around the tomato.
    4. Divide the shrimp over the tomato, garnish with the Bermuda onion, cracked pepper and chives.

    Drizzle Lemon Dill sauce over all and serve.

  • Oven Roasted Salmon

    Serves 4

    Ingredients

    • 4 salmon filets, 6 oz portion
    • 4 T Lemon Dill sauce
    • 4 t Panko breadcrumbs
    • Melted butter, just to moisten
    • ¼ t dry parsley flakes

    Directions

    1. Preheat the oven to 400.
    2. Pat the filet dry and lightly score with a sharp knife in a criss-cross pattern.
    3. Paint the Lemon Dill sauce over each filet and chill for one hour, refrigerated.
    4. When ready to cook, mix the melted butter and bread crumbs and slightly brown in a skillet.
    5. Add the parsley to the crumbs, and then spread the crumbs evenly over the salmon.
    6. Place the salmon on a lightly oiled baking pan and bake for about 8 minutes or until the fish is cooked as you like.