Dill is sort of a traditional flavor with salmon around these parts, but I used up all my dill weed.
So I got out a frozen salmon filet. I minced a slice of my homemade garlic dill pickles and mixed it with mayonnaise. Then I slathered the frozen salmon with the pickle-and-mayonnaise and fried it in vegan margarine, seven minutes to a side.
We split that bad boy.
Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes