Grilled Salmon with Dill Mustard Sauce
Grilled salmon is a 4th of July tradition in Maine, served with fresh peas and strawberry shortcake made with pick-your-own strawberries. Ned has dressed it up a bit with the dill mustard sauce. Unfortunately the Cape crew had to substitute hamburger at the last minute in July '89 since the salmon Ned had brought from Portland reached full ripeness at least 24 hours before it ever saw the grill.
Ingredients
For the Fish:
1 whole salmon or 2 - 3 lbs. fillets
1 lemon or lime
2 - 3 tbsp. oil
For the Sauce (makes about 1 cup):
1 cup mustard (Dijon, honey, or grainy as desired)
1/4 cup minced fresh dill
Instructions
Juice the lemon or lime and mix with the oil. Marinate the whole fish in the mixture for an hour or so, the fillets for about half an hour. Grill the fish according to the instructions for the bluefish, above. The fish can be served warm or chilled with the sauce on the side. For the sauce: combine all ingredients in a small bowl. Sauce can be refrigerated in airtight container overnight.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.