Fixed it a day early as today is also dad's 77th birthday. :-)

Grilled Salmon Fillet with dill and lemon:

http://i40.tinypic.com/2088s9g.jpg

24 oz. Salmon Fillet
1/4 cup dry vermouth
juice from 1 large lemon

1 tbs. dried lemon peel
1 tbs. dried dill weed
1/4 tsp black pepper
1 thinly sliced lime

Mix lemon juice and vermouth and pour over salmon fillet in a shallow
dish. Sprinkle the dill weed, lemon peel and black pepper over the fish
and then layer the lime slices over that.

Cover fairly tightly with plastic wrap and place in the refrigerator to
marinate
for about 2 to 4 hours.

Sauce:

Mix:

1/4 cup dry vermouth
Juice from one lemon
1 bunch of thinly sliced scallions/green onions (pre-cooked)
2 tbs. dill pickle relish
2 tsp. dried dill weed
1 cup sour cream

Mix well and let sit in the refrigerator until the fish is done.

Remove salmon from marinade (try to keep the lime layer intact) and
grill for 5 minutes.

I use an electric grill that closes so cooks top and bottom at the same
time.

Re-heat sauce by microwaving for 3 minutes, and layer over the salmon.

Sides for this in the pic were steamed veggies with lemon pepper
including
pattypan squash, sliced carrots and broccoli, and the background was
peeled,
sliced and steamed yam.

http://i40.tinypic.com/2088s9g.jpg
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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