Since the recent cold weather here in Florida, shopping for fresh produce is sticker shock. Most fresh vegetable prices have really sky-rocketed. Green beans that I was buying for 99 cents a pound have gone to $2.49 for example, and as course as the price goes up, the quality goes down. However, Salmon was on sale this week at Publix and frozen peas are one of my husband's favorite vegetables. So tonight we will have both of these.

This recipe is from an old Woman's Day, I think. We really like the fresh dill version, grilled. We will also have Boiled Red Potatoes with parsley butter sauce, frozen baby peas with sauteed mushrooms added and baby greens salad with cherry tomatoes.

BETSY FENNELLY'S SALMON STEAKS WITH DILL VINAIGRETTE

1/3 c. olive oil
1/4 c. freshly squeezed lemon juice
1 tbsp. snipped fresh dill or 1 tsp. dried dill weed
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. Dijon mustard
4 salmon steaks about 1" thick (6 oz. each)

Whisk all basting ingredients in a small bowl. Cover; let stand at room temperature at least 2 hours or refrigerate up to 24 hours to allow flavors to develop.

To grill: Place fish directly on lightly oiled grill 4-6 inches above hot coals. Cook 8 to 10 minutes, turning once and brushing twice with sauce. Steaks are done when thickest part is barely opaque when tested with fork.