Salmon

Olive oil

Old Bay Seasoning

Dill weed (fresh or dried)

Fresh garlic

Garlic powder or garlic salt (optional)

Dill sauce (below)

Lemon wedges, parsley, dill for garnish

Rinse the salmon and pat it dry with a paper towel.

Drizzle the skinless side of the salmon with a small amount of olive oil.

Sprinkle the seasonings on the fish.

Slice the garlic thinly. Almost cover the fish with garlic slices. Sprinkle the fish with garlic powder or garlic salt.

Cover with plastic wrap and refrigerate until cooking time.

Grill 10 to 20 minutes depending on the thickness of the fish. Turn the salmon over partway through the cooking time.

Serve cooked salmon, hot or cold, with dill sauce. Garnish with lemon wedges, parsley and dill.

Leftovers are magnificent for lunch the next day.

— From the late Winfield Township resident Claudia Lindsay

Dill Sauce: Mix equal parts sour cream (or plain yogurt) and mayonnaise. Add dill weed to taste. Add garlic salt to taste. Mix well and serve with the salmon.