Sunday, January 5, 2014
Grilled Salmon with Creamy Dill Sauce
This has got to be one of the simplest, quickest, fine-restaurant-worthy salmon recipes I have made in a long time. It didn't hurt that I got lucky enough to pick up an incredibly fresh and lovely salmon filet at Publix. Regardless, this sauce is simply wonderful.
This recipe says it serves four 6-8 oz servings. We generally eat a four ounce portion each. So for us, I would only make a quarter of the sauce recipe. So if you have some fresh dill on hand and have a bit left over, try this wonderful sauce. And don't leave out the lemon zest!
GRILLED SALMON with CREAMY DILL SAUCE (4 servings)
4 (6-8 oz) filets, skinless and boneless
2 Tbsp butter, softened
1 tsp lemon-pepper seasoning
Salt, to taste
1/3 cup sour cream
1/3 cup mayo
1 Tbsp shallot, finely minced
1/2 tsp lemon zest
1/2 a lemon, juiced
2 tsp fresh dill, chopped
1/4 tsp sugar
1/4 tsp garlic powder
S&P, to taste
Fresh dill sprigs, optional
Lemon slices, optional
Preheat a barbecue or indoor grill to high. If using a barbecue grill, place a grill pan or basket on the grill and allow it to heat up as well.
Whisk together the sauce ingredients in a small bowl and set aside.
Spread butter on the belly-side of each filet, but season both sides with salt and lemon-pepper. Cook the filets 4-5 minutes on each side or until your desired doneness.
Remove the salmon from the grill and place it on a platter. Top each filet with a dollop of dill sauce. Garnish with fresh dill sprigs and lemon slices, if desired.
Recipe Source: www.qvc.com/GrilledSalmonWithCreamyDillSauce.content.html