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Most of you all know, we love to use our grill. My husband finds it a personal quest to make the best out of grilling and salmon is no exception. We've tried salmon so many different ways: cooking methods and marinades, this one has been moved to #1 in the ranks! I made a fresh lemon, dill white sauce while he marinated the salmon in a similar lemon, dill mixture. If you don't prefer the sauce, the salmon eaten just with the marinade grilled into it is just as excellent as there is a slight hint of honey coating as well... Enjoy! Diane
Lemon Dill White Sauce
1/2 cup minced shallots or onion
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon (approx 3 Tbs)
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons butter**, cubed
Salt and pepper to taste
**you can use unsalted butter and adjust for salt once sauce is completed.
In a saucepan, combine the shallots or onions, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt** and pepper.
Yield: about 2/3 cup
Recipe adapted from: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, 1993.
Lemon Dill Marinade
1 Tbs olive oil
1 Tbs chopped fresh dill weed
1 tsp grated lemon peel **
3 Tbs lemon juice **
2 Tbs honey
1/2 tsp garlic powder
1/4 tsp black pepper
1 lb salmon fillets, cut into 2 pieces (8 oz each)
In 8-inch square, glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat.
Cover with plastic wrap and refrigerate at least 20 minutes before cooking.
To grill salmon, place skin side down on lightly oiled tin foil: place on grill and let cook until fish is flaky - our grill runs approx 350 and we cook our salmon for about 20 minutes as we like it thoroughly cooked. SO MANY recipes say it takes 10 minutes on a grill and we have yet to have ours fully cooked, and flake easily with a fork at that timing. We do 20 minutes - it's your preference.
To broil salmon, place skin side down on sprayed rack in broiler pan; broil with top 4 to 6 inches from heat using times above as a guide, brushing with marinade during last 8 minutes of cooking time.
**You can substitute lime peel and juice for the lemon in the sauce and marinade for a refreshing lime flavor.
Recipe Adapted from: Betty Crocker Grilled Salmon with Lemon Dill.
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Diane Baker: Owner & Creator of Canning and Cooking at Home