Grilled Salmon with Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Alice McGeoghegan from Devevan, California writes, âThe original recipe for this dish is used every year at a Fourth of July barbecue in Fort Bragg, California. My husband, Bob, added some extra ingredients to come up with the best grilled salmon we've ever tasted.â Ingredients:
1/2 cup butter, melted |
1 cup lemon juice |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
1/4 cup reduced-sodium soy sauce |
1/4 cup worcestershire sauce |
4 garlic cloves, minced |
2 to 3 teaspoons curry powder |
2 teaspoons dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 salmon fillets (5 ounces each) |
tartar sauce: |
1/2 cup mayonnaise |
1 tablespoon finely chopped green onion |
1 tablespoon lemon juice |
1/2 teaspoon dill weed |
1/2 teaspoon ground mustard |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
3. Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce. Yield: 4 servings.
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