Garden Recipe: Lemon Dill Salmon & Butternut Squash

Happy Friday, folks!

Since the last "foil pouch" recipe was such a success here's another one for you! This is one that will use your dill & butternut squash. Butternuts are considered "winter squash", my only guess is because they have a SUPER long shelf life, not because they grow in the winter. They're a delicious and nutritious squash and we eat a lot of them!

We'll do the squash first.

Preheat the oven to 350 and fill a baking pan with 1/2" of water. Cut the butternuts in half, remove seeds (we dry ours in paper towels for a few days, store them in ziplocs and then plant them next year}, and place FACE down in the water.

Put them in the oven. Set your timer for 45-50 minutes.

Then get the marinade ready for your salmon. Here's what you'll need:

1 part lemon juice
2 parts olive oil
1/2 tsp garlic {or more if you'd like}
a few grinds from the peppermill

Add to the blender or mini food processor and blend.

Place your salmon filet on a square of aluminum foil and generously season with Jane's Krazy Salt {I think they may need to start paying me!}.

Brush on your marinade.

And top with fresh dill.

Wrap your foil around your salmon filets to make a happy little pouch and put it in the fridge.

Light the grill and let it heat to 350.

Turn burners down to low and place your salmon pouch on the grill.

Close the lid and let it grill for 5-6 minutes.

Take a break and play {but just for a few minutes}.

Then come back to the grill and flip your little pouch over for 5 or 6 more minutes.

Check on your squash and if they're done they'll be fork tender and look like this :

Then get out some of this:

And fill them with it.

Turn the oven off and put them back in to keep warm.

By now your salmon is likely done. Bring your pouch inside and open it. I think you'll be amazed at how good it smells!

I like to serve the salmon and butternut with Mahatma Long Grain & Wild Rice.

Happy weekend!