Grilled Salmon with Dill Sauce
When purchasing salmon fillets, look for the fish that has the brightest color, without any signs of grey. Purchase salmon when its on sale, then freeze some steaks to have on hand for this Grilled Salmon with Dill Sauce recipe.
1 (1 1/2-pound) salmon fillet, cut into 6 pieces
1 Tbsp olive oil
1/2 tsp dried dill plus 1/4 cup chopped fresh dill
1/4 tsp pepper
1 cup chicken broth
1 Tbsp cornstarch
1 Tbsp Dijon mustard
1/3 cup evaporated milk
2 tsp lemon juice
Preheat grill. Place salmon on a large piece of heavy-duty foil. Brush both sides with oil; sprinkle with 1/2 teaspoon dill and pepper. Fold foil over top; seal tightly.
Grill salmon 4 inches from medium heat for about 20 minutes or until fish flakes easily when tested with a fork. Do not overcook.
Meanwhile, combine broth, cornstarch, mustard, evaporated milk, lemon juice and fresh dill in a small saucepan; mix well. Cook, stirring, over medium heat until thickened.
Place salmon on serving plates. Spoon sauce over top.
Grilled Salmon with Dill Sauce tip: Although fresh fish needs to be kept very cold, never store it directly on ice or it may become too soft. The easiest method is to fill 2 resealable plastic bags with ice and place the fish fillets between the bags. Store on a plate in the coldest part of the refrigerator.