Lemon and Dill Salmon

6 servings

A popular recipe with Let's Dish! customers, adapted from its Timonium, Md., operation. Serve with steamed asparagus drizzled with vinaigrette or butter and lemon. The salmon can be grilled without thawing, or it can be thawed 24 hours in advance, then grilled or baked. (If thawing, reduce the cooking times by 15 to 20 minutes.)

3 tablespoons unsalted butter, at room temperature

1 teaspoon grated lemon zest

1 teaspoon minced garlic

1/2 teaspoon dried dill weed or to taste

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

One 2 to 21/2-pound salmon fillet

In a small bowl using a fork, combine the softened butter, lemon zest, garlic, dill, salt and pepper to create a paste. Set aside.

Place the salmon fillet, skin side down, on a piece of heavy-duty aluminum foil that is about twice as big as the salmon. Spread the butter mixture on the fillet. Fold the foil over the salmon, crimping edges along the top and at both ends to seal, then wrap the salmon foil packet with plastic wrap, sealing tightly. Freeze the packet flat for 1 day, or up to 60 days.

To grill the salmon: If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.

Remove the plastic wrap (but not the foil) from the frozen or thawed salmon packet and place the salmon on the grill to cook, about 30 minutes (15 minutes if thawed), turning once, until the edge of the salmon fillet flakes easily with a fork but the center is still slightly firm. Let stand 5 minutes before serving.

To bake the salmon: Preheat the oven to 425 degrees.

Remove the plastic wrap (but not the foil) from the frozen or thawed salmon packet and place the salmon on a baking sheet. Cut a slit in the top of the foil packet, and bake for 30 to 40 minutes (15 to 20 minutes if thawed), or until the edge of the fillet flakes easily with a fork but the center is still slightly firm. Let stand 5 minutes before serving.

To serve, use a spatula to lift portions off, leaving the skin stuck to the foil.

Per serving: 324 calories, 38 g protein, 0 g carbohydrates, 18 g fat, 120 mg cholesterol, 6 g saturated fat, 278 mg sodium, 0 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to food@washpost.com

Honey Grilled Pork Chops

With Chipotle Peach Salsa

6 servings

These pork chops can be grilled or pan-fried. Serve with coleslaw. Recipe also adapted from Let's Dish! in Timonium.

For the pork chops:

6 pork chops (bone-in or boneless), about 1 inch thick (about 13/4 to 2 pounds total)

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon cumin

2 tablespoons olive oil, plus additional as needed if the pork chops are pan-fried

2 tablespoons honey

For the chipotle peach salsa:

2 cups frozen sliced peaches

1/2 cup chopped red bell pepper

2 tablespoons chopped scallions, white and green parts

1/2 to 1 teaspoon dried chipotle chili pepper flakes

1 teaspoon minced garlic

1/2 teaspoon salt

1 tablespoon olive oil

For the pork chops: In a large resealable plastic bag, place pork chops, garlic, salt, cumin, olive oil and honey. Seal the bag, pressing the extra air out, and massage gently to coat the meat evenly. Set aside.

For the chipotle peach salsa: Using an 18-inch-long piece of heavy-duty aluminum foil as the base, mix together the peaches, red bell pepper, scallions, chipotle pepper to taste, garlic, salt and olive oil. Fold the foil to create a packet, sealing the edges securely.

Using plastic wrap, encase the bagged pork chops and the foil packet of salsa together and seal tightly. Freeze the package flat for 1 day, or up to 60 days.

To prepare, transfer the plastic bag of pork chops to the refrigerator to thaw for 24 hours, keeping the salsa packet double-wrapped and in the freezer until ready to use.

To grill: If using a gas grill, preheat the grill to medium-high heat. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.

Remove the plastic wrap from the frozen salsa packet. Place the foil packet on the grill and cook on medium-high heat for 15 minutes, turning once.

After the salsa packet has cooked for 5 minutes, remove the thawed pork chops from their plastic bag and place them on the grill to cook, about 8 to 10 minutes, turning once, until their internal temperature reaches 160 degrees.

To pan-fry: Preheat the oven to 450 degrees.

Place the frozen salsa packet on a baking sheet and bake for 20 minutes.

Meanwhile, in a lightly greased, ovenproof skillet over medium-high heat, sear the pork chops for 1 to 2 minutes on each side, then place the skillet in the oven and cook for 7 to 10 minutes.

To serve, place the pork chops on individual plates and spoon the salsa on top.

Per serving: 244 calories, 17 g protein, 14 g carbohydrates, 14 g fat, 52 mg cholesterol, 3 g saturated fat, 638 mg sodium, 2 g dietary fiber

Recipe tested by Aimee Sanders; e-mail questions to food@washpost.com

Chipotle peach salsa is prepared in a foil packet for the Let's Dish! grilled pork chop recipe.