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Grilled Garlic and Lime Salmon Fillets Recipe

 Grilled Garlic and Lime Salmon Fillets Recipe Grilled Garlic and Lime Salmon Fillets Recipe This Grilled Garlic and Lime Salmon Fillets recipe brings together the savory richness of salmon with the refreshing zing of lime and the depth of garlic. It's a quick, flavorful, and healthy dish perfect for grilling season or a weeknight dinner. Ingredients (Serves 4) For the Marinade: 4 salmon fillets (about 6 oz each) 3 tablespoons olive oil 2 tablespoons fresh lime juice 3 cloves garlic, minced 1 teaspoon lime zest 1 teaspoon honey (optional, for sweetness) 1 teaspoon fresh cilantro or parsley, chopped (optional, for garnish) Salt and freshly ground black pepper, to taste For Grilling: Extra olive oil for brushing the grill Lime wedges for serving Instructions 1. Prepare the Marinade In a small bowl, whisk together the olive oil, lime juice, minced garlic, lime zest, honey (if using), salt, and pepper. Place the salmon fillets in a shallow dish or a resealabl...
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German Potato Salad

 German Potato Salad


German Potato Salad

This German Potato Salad is a warm, tangy dish made with tender potatoes, crispy bacon, and a mustard-based dressing. Unlike the typical mayonnaise-based salad, this version uses a vinegar dressing for a zesty flavor, making it the perfect side for grilled meats or a hearty main.

Ingredients

(Serves 4-6)

For the Salad:

  • 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
  • 6 slices bacon
  • 1/2 small onion, finely chopped
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Potatoes

  • Wash the potatoes and cut them into halves or quarters, depending on their size.
  • Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork-tender, about 10-12 minutes.
  • Drain the potatoes and set aside.

2. Cook the Bacon

  • While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy (about 5-7 minutes).
  • Remove the bacon from the skillet and set aside to drain on paper towels. Once cooled, crumble into small pieces.

3. Prepare the Dressing

  • In the same skillet, discard excess bacon grease, leaving about 2 tablespoons.
  • Add the chopped onion to the skillet and cook for 2-3 minutes until softened.
  • Add the chicken broth, apple cider vinegar, Dijon mustard, and sugar to the skillet. Stir well and bring to a simmer.
  • Let the mixture cook for another 2-3 minutes to combine the flavors, then season with salt and pepper to taste.

4. Combine the Salad

  • In a large bowl, add the cooked potatoes, bacon, and the warm dressing. Gently toss to coat the potatoes evenly with the dressing.
  • Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

5. Serve

  • Garnish with chopped parsley and serve warm or at room temperature.

Tips

  • Make Ahead: German potato salad is often served warm, but it can be made ahead and served at room temperature. It actually tastes even better the next day when the flavors have melded.
  • Vegan Option: To make it vegan, substitute the bacon with sautéed mushrooms or tempeh and use vegetable broth instead of chicken broth.
  • Herbs: Feel free to add fresh herbs like thyme or dill for an extra layer of flavor.

This German Potato Salad is tangy, savory, and satisfying—perfect for barbecues, picnics, or as a side dish to complement any meal! 🥔🥓

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