Recipes by Di Swann
1. Make dill aioli by mixing together the HEINZ [SERIOUSLY] GOOD™ Aioli and Gregg’s Lemon & Dill Seafood Seasoning. Mix enough milk to give it the desired consistency.
2. Remove the pin bones from the salmon fillet and cut into 4 pieces. Sprinkle with Gregg’s Lemon & Dill Seafood Seasoning .
3. Place salmon in a hot frying pan skin-side down to get a crispy skin, turn over and reduce heat to finish cooking, being careful not to overcook the fish. Alternatively place under a preheated grill or on the barbecue, turning once. Drain any excess oil on paper towels before serving.
4. Serve with hot or cold boiled new potatoes and wilted baby spinach leaves.
Try this with other fish fillets such as Snapper or Tuna or Hupuka steaks.