Grilled Salmon With a Creamy 'tartar' Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a delicious, easy summer salmon dish that gives you a lot of bang for your bucks. We liked it grilled, but you could also broil it in the oven, cook it in a non-stick skillet, or even nuke it! The creamy (faux) 'tartar' sauce is absolutely yummy and really complements the rich, flaky salmon. This dish is great either hot or cold. Ingredients:
1/3 cup creme fraiche |
1 tablespoon finely minced gherkins or 1 tablespoon cornichon |
1 tablespoon finely minced green onion |
1 1/2 teaspoons finely minced fresh dill |
1 1/2 teaspoons dijon mustard |
1 teaspoon sweetened condensed milk |
1/2 teaspoon fresh lemon juice |
salt and pepper, to taste |
2 salmon fillets or 2 steaks |
1 tablespoon olive oil |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 garlic clove, very finely minced |
1/2 teaspoon dried oregano (i prefer the mediterranean oregano) |
salt and pepper, to taste |
very finely-sliced green onion top |
Directions:
1. For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
2. For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
3. To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
4. To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.
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