Coconut-Dill Salmon With Green Beans and Corn
Recipe by Yewande Komolafe | Total time: 40 minutes A fillet of salmon, bathed in a fragrant mixture of coconut cream, lemon and dill, is foil-wrapped and set on a hot grill to steam in its own juices. The fish is accompanied by a light salad of fresh corn, tomatoes, green beans and an additional showering of feathery dill. The result, served warm or cold, is a great low-lift dish for a large party, or a meal that can be prepped in advance. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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