If you are the main provider of a home cooked meal at your house then you know what I’m talkin’ about when I dream of a magic fairy who could flit by daily and drop dinner off that would please the fam, stay on budget, be creative and healthful and aim towards ingredients that are local, seasonal and preferably organic (Oh…and sustainable…and DELICIOUS).  Then I would be one very happy camper and perhaps just a bit less cranky.

This creamy grilled salmon with fresh tarragon and dill fits all of the categories above…yeah I am ALL that and a bag of chips and don’t ever forget it.  I served it with a cheesy Fettuccine Alfredo at the request of my daughter and truly, although it may appear rich, it was a very nice pairing.

And before you get all up in my grill (I have ALWAYS wanted to say that but I only have myself to embarrass here instead of two teenagers who would give me the evil glare should I say that in public), that luscious fettuccine you see there is LOW-FAT and from Cooking Light AND blessed by the Pope.  Not really, I was just checking to see if you were actually reading this.

No, it is absolutely NOT low-carb or gluten free, but  there is only so much I am capable of people. I hope you can add this meal to your list of go-to dinners that fit all of your requirements.  And please, by all means, feel free to mention a post of yours in the comments that you think would fit the bill because I honestly do need to expand my list. Thanks!

Creamy Grilled Salmon Filets
My own creation…borrowed from nowhere.
1-2 lbs. fresh, wild salmon fillets
1 c. low-fat Greek style yogurt
juice of one lemon (about 3 T.)
1 1/2 T. of white wine vinegar or champagne vinegar
1 1/2 T. fresh Tarragon, minced or 1 t. dried
1 1/2 T. fresh dill, minced or 1 t. dried
optional: 1-2 t. dijon mustard if you want just a hint of a kick to it.
salt and pepper for seasoning fish

For the salmon: Lightly, salt and pepper your salmon filet(s).  About one hour before you plan to grill or broil the salmon, in a Ziploc bag or marinating sized dish, whisk together the ingredients from Greek yogurt to dill/dijon.  Take out 1/2 c. of your sauce and reserve in the fridge before marinating your fish. Place your fish, flesh side down in the yogurt marinade that’s in the ziploc bag and refrigerate for an hour. Don’t marinate for much longer, because it can make your fish mushy and no one likes mushy fish…trust me on this.

Grill or broil your fish how you like it or…

Our method for grilling salmon which we once saw Bobby Flay do…trim heavy duty foil exactly around each fish filet. Place filet, skin-side down, on top of foil. Place salmon with foil on the heated grill on medium high. Close your grill.  Yes, this is more of a moist type of grilling rather than a get the skin crispy type of grilling, but honestly your salmon is so juicy and not once ounce dry if you don’t leave it on too long.  Grill the salmon until the flesh turns a medium-light pink instead of a deep pink. Never go for flaky; that’s a misconception. Then the fish is really dead and dry. You are actually going for not opalescent looking but still juicy when you take a peek at the inside of the fish. The length of time truly depends on the thickness of your filets. If you  have an average one inch thick filet, it takes about 10 minutes. But I would say research this on the Food Network site if you want detailed information because although we like how we grill things, we are NOT the grilling experts.

Use your extra reserved yogurt marinade to serve over the salmon.

Low-Fat Cooking Light Fettuccine Alfredo
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

Preparation

• Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.